Ginger Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crunchy cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The dressing is a rustic walnut-basil pesto — coarsely blended with garlic, olive oil, and fresh lemon juice — that clings to every ribbon of vegetable and makes the whole bowl taste alive. Citrus-forward slaws like this can sometimes lean on ginger as a shortcut to that zingy, aromatic quality, but here the fennel and grapefruit do all that heavy lifting naturally, no substitutions needed. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb the pesto without losing their satisfying crunch. Orange and grapefruit segments add bursts of sweetness and acidity that play beautifully against the herby, nutty dressing. A scatter of raw pumpkin seeds at the end brings a little extra texture and makes the finished bowl look as good as it tastes. This is the kind of side dish that disappears fast at a dinner table and has everyone asking what's in it.
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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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