Gut Friendly Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold tangle of shaved fennel, crisp cabbage, and juicy citrus that feels like something you'd order at a farm-to-table restaurant — except it comes together in your own kitchen with minimal fuss. The dressing is a rustic walnut-basil pesto blitzed with lemon juice and olive oil, and it coats every ribbon of vegetable in something deeply savory and herbaceous. Fennel is a gut-friendly superstar, and pairing it with fresh citrus and raw walnuts means you're loading up on fiber, healthy fats, and plant diversity all in one bowl. Letting the slaw rest for ten minutes before serving is a small but important step — it softens the vegetables just enough and lets all those flavors meld into something genuinely special. The optional pumpkin seeds add a satisfying crunch and a little extra nutritional punch if you want it. This is the kind of dish that makes eating for your digestive health feel less like a compromise and more like a genuine treat.
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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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