Fish Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and packed with crunch, this slaw brings together shaved fennel, shredded cabbage, and juicy citrus segments in a way that feels both refreshing and surprisingly hearty. The real star is the homemade pesto dressing — fresh basil, raw walnuts, garlic, olive oil, and lemon juice blitzed into a rough, spoonable paste that coats every ribbon of vegetable beautifully. Unlike store-bought dressings that can hide unexpected seafood-derived ingredients like anchovies or Worcestershire, every component here is straightforward and plant-based from start to finish. The combination of orange and grapefruit against the anise-forward fennel is genuinely bold, and that 10-minute resting time lets the vegetables soften just enough to pull everything together. A scatter of pumpkin seeds on top adds a satisfying finishing crunch if you want it. This is the kind of slaw that works as a vibrant side dish or holds its own as a light lunch, and it comes together with nothing more than a food processor and a sharp knife.
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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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