Gelatin Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and loaded 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 crisp base, while juicy orange and grapefruit segments bring a burst of sweetness that plays beautifully against the savory walnut-basil dressing. That pesto is the real star — blitzed together with raw walnuts, garlic, olive oil, and fresh lemon juice into a rough, spoonable paste that clings to every strand of vegetable. Every single ingredient here is naturally free from animal-derived thickeners or setting agents, so there's nothing hidden to worry about — just whole, clean produce and pantry staples doing all the work. A short ten-minute rest after tossing lets the vegetables soften just enough to soak up the dressing without losing their satisfying crunch. Optional pumpkin seeds scattered on top add a little extra texture and a nutty finish that ties the whole bowl together. This one works equally well as a vibrant side at a dinner party or a light lunch straight from the bowl.
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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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