Lactose Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that layers anise-sweet fennel, juicy citrus segments, and crisp shredded cabbage under a deeply herby walnut pesto dressing. The pesto skips the usual parmesan entirely — built instead on fresh basil, raw walnuts, garlic, olive oil, and lemon juice — so it's completely dairy-free without any substitutions or compromises on flavor. That lemon juice does double duty, keeping the dressing vibrant and helping the vegetables soften just enough during the short resting period. Shaving the fennel paper-thin is the move that makes this slaw feel restaurant-worthy, and a mandoline gets you there fast. The orange and grapefruit segments add bursts of sweetness and acidity that cut right through the richness of the walnut pesto, making every forkful feel balanced and alive. A scatter of pumpkin seeds on top adds a satisfying crunch and makes the whole bowl look as good as it tastes. It's the kind of side dish that disappears quickly at a dinner table and has people asking for the recipe before they've finished their first serving.
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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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