Cinnamon Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The dressing is a rustic walnut-basil pesto — blitzed with garlic, olive oil, and fresh lemon juice — that coats every ribbon of vegetable with herby, nutty richness. Citrus-forward slaws can sometimes feel one-dimensional, but the anise-like sweetness of fennel and the bitterness of grapefruit give this one real complexity and depth. A short ten-minute rest after tossing lets the vegetables soften just enough to absorb all that flavor without losing their pleasant crunch. Optional pumpkin seeds scattered on top add a satisfying finish and a little extra texture. For anyone navigating spice sensitivities, this recipe is naturally free of warm baking spices — every ingredient is straightforward and easy to verify. It works beautifully as a side for grilled proteins or as a light standalone lunch that genuinely feels like something you'd order at a restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!