Low Iodine Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and packed with crunch, this slaw brings together shaved fennel, shredded cabbage, and juicy citrus segments in a way that feels genuinely exciting on the plate. The star is a walnut-basil pesto dressing made entirely from scratch — fresh basil, raw walnuts, garlic, olive oil, and lemon juice blended into a rough, spoonable paste that coats every ribbon of vegetable beautifully. Because the dressing skips cheese entirely (a common pesto ingredient that can complicate low-iodine eating), you get all that bold, nutty flavor without any of the worry. Citrus-forward slaws can sometimes feel one-note, but the anise-like sweetness of fennel and the bitterness of grapefruit keep things layered and interesting from the first bite to the last. A short 10-minute rest after tossing lets the vegetables soften just enough to absorb the dressing while still holding their satisfying texture. Optional raw pumpkin seeds add a final pop of crunch and make the whole bowl feel a little more substantial. It's the kind of dish that looks impressive at the table but comes together with nothing more than a food processor and a sharp knife.
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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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