Oats Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The real magic is the pesto dressing — a rough, spoonable blend of fresh basil, walnuts, garlic, olive oil, and lemon juice that coats every strand of vegetable with herby, nutty richness. Letting the dressed slaw rest for ten minutes is a small step that makes a big difference, giving the fennel and cabbage just enough time to soften and soak up all that flavor. The combination of navel orange and grapefruit keeps things lively and a little unexpected, cutting through the richness of the walnut pesto beautifully. Every ingredient here is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of raw pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. Whether you're serving it alongside grilled fish, tucking it into a grain bowl, or eating it straight from the bowl, this is the kind of recipe that makes people ask for the recipe.
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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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