Chestnut Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and bursting with citrus, this slaw is the kind of dish that makes people stop mid-bite and ask what's in it. Shaved fennel and shredded cabbage form the crunchy base, while juicy orange and grapefruit segments bring a sweet-tart lift that cuts right through the richness of the walnut-basil dressing. That pesto is the real star — blitzed in a food processor until it's a rough, spoonable paste, it clings to every strand of vegetable and fills the whole bowl with the scent of fresh basil and garlic. Walnuts stand in as the nut of choice here, keeping the dressing completely free from chestnuts without sacrificing any of that satisfying depth or body. A short ten-minute rest before serving lets the vegetables relax just enough to soak up the dressing, so the flavors genuinely meld rather than just sitting on top. Optional pumpkin seeds scattered over the top add a little extra crunch and a subtle nuttiness that rounds everything out beautifully. This is the kind of slaw that works as a vibrant side, a light lunch, or an impressive addition to any spread.
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Learn more →Ingredients
4 servings
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 large navel orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 tbsp raw pumpkin seeds (optional)
- 2 tbsp fennel fronds, roughly chopped
Instructions
- 1
Make the pesto dressing: combine the basil, walnuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the motor running, drizzle in the olive oil and lemon juice and process until the mixture is a rough, spoonable paste — not completely smooth. Season with salt and pepper and pulse once more to combine. Transfer to a small bowl.
- 2
Trim the fennel bulb: cut off the stalks and reserve the fronds. Halve the bulb lengthwise, remove the tough core with a V-cut, then use a mandoline or a sharp knife to shave the fennel into very thin slices, about 1/8-inch thick.
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