Honey 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 pesto dressing — fresh basil, raw walnuts, garlic, and lemon juice blitzed into a rough, spoonable paste that clings to every ribbon of vegetable. Because the dressing is built entirely from whole, plant-based ingredients, there's no need to scan labels for sneaky sweeteners or worry about hidden additives that often show up in bottled dressings. A short rest after tossing lets the fennel and cabbage soften just enough to soak up all that herby, citrusy flavor without losing their satisfying bite. The combination of orange and grapefruit keeps things lively and a little tart, balancing the richness of the olive oil and walnuts beautifully. A scatter of raw pumpkin seeds on top adds an optional crunch that makes the whole bowl feel like something you'd order at a really good restaurant. It's the kind of side dish that disappears fast and has everyone asking what's in the dressing.
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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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