Eggless 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 real magic is the pesto dressing — fresh basil, raw walnuts, garlic, and lemon juice blitzed into a rough, spoonable paste that clings to every ribbon of vegetable and makes the whole bowl sing. Because the dressing is built entirely from plants and olive oil, there's no mayo, no aioli, and no hidden egg products to worry about — just clean, vibrant flavor from start to finish. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all that herby, citrusy goodness without losing their satisfying crunch. The optional pumpkin seeds scattered on top add a subtle nuttiness and a little visual flair that makes this feel genuinely restaurant-worthy. It works beautifully as a side for grilled fish or roasted chicken, but it's also substantial enough to hold its own as a light lunch on its own terms.
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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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