Fructose Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and refreshingly bold, this slaw brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both elegant and effortless. The star of the show is a rough-blended basil-walnut pesto that coats every strand of vegetable with savory, nutty depth — far more interesting than a standard vinaigrette. Managing fructose intake often means steering clear of dishes loaded with high-fructose fruits or sweetened dressings, but this recipe leans on lemon juice, olive oil, and fresh herbs to build its flavor instead. Navel orange and grapefruit are used in moderate, segmented portions, keeping things bright without tipping into problematic territory. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all that pesto goodness. The optional pumpkin seeds add a satisfying crunch and a little extra nutrition without complicating the ingredient list. It's the kind of side dish that looks impressive on the table but 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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