Hazelnut 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 real magic is the homemade pesto dressing — built from fresh basil, raw walnuts, garlic, and good olive oil — which coats every ribbon of vegetable in something herbaceous and rich without being heavy. For anyone navigating tree nut restrictions, it's worth knowing that walnuts are the only nut here, making it straightforward to verify your ingredients and avoid the cross-contamination concerns that come with store-bought pestos, which often sneak in multiple nut varieties. The combination of navel orange and grapefruit cuts right through the richness of the dressing, and a ten-minute rest lets the vegetables soften just enough to pull everything into a cohesive, flavor-packed bite. Optional pumpkin seeds add a little extra crunch on top without complicating the ingredient list. Whether you're serving this alongside grilled fish, tucking it into a grain bowl, or bringing it to a potluck, it's the kind of dish that disappears fast and earns a lot of questions about what's in the dressing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!