Gluten 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 genuinely exciting on the plate. The real magic is the pesto dressing — fresh basil, raw walnuts, garlic, olive oil, and lemon juice blitzed into a rough, spoonable paste that coats every ribbon of vegetable with herby, nutty depth. Because every single ingredient here is naturally free of gluten, there's no label-scanning or substitution stress involved — just clean, whole foods doing exactly what they're supposed to do. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all that flavor without losing their satisfying bite. The orange and grapefruit segments cut through the richness of the walnut pesto with a burst of sweetness and acidity that keeps each forkful feeling light and lively. A scatter of pumpkin seeds on top adds one more layer of texture if you want it. This is the kind of side dish that upstages the main course and has everyone asking for the recipe before the meal is even over.
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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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