Mushroom Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that layers the anise-like crunch of shaved fennel with juicy citrus segments and a deeply herby walnut pesto dressing. The combination of navel orange and grapefruit cuts right through the richness of the basil and olive oil, making every bite feel fresh and a little unexpected. Because the dressing is built entirely from whole, plant-based ingredients — basil, walnuts, garlic, lemon juice, and good olive oil — there's nothing hidden in here that could cause concern for anyone avoiding fungi or fungal-derived additives. A quick rest after tossing lets the cabbage and fennel soften just enough to soak up all that pesto without losing their satisfying texture. The optional pumpkin seeds add a subtle nuttiness and a little visual flair if you want to dress it up for a crowd. It works beautifully as a side alongside grilled proteins or as a light standalone lunch, and the whole thing comes together with 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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