Paleo Pesto-Walnut Fennel Citrus Slaw
Bright citrus, anise-scented fennel, and a punchy walnut-basil dressing make this slaw one of those dishes that looks impressive but comes together with minimal effort. The pesto here skips the cheese entirely — just fresh basil, raw walnuts, garlic, olive oil, and lemon juice blended into a rough, spoonable paste that clings beautifully to every shred of cabbage and fennel. That swap is exactly what makes this work for grain-free, dairy-free eating without sacrificing any of the richness you'd expect from a classic pesto. Juicy orange and grapefruit segments add a burst of sweetness and acidity that balances the bold dressing in the best possible way. A short ten-minute rest after tossing lets the vegetables soften just slightly and allows all those flavors to really meld together. Optional pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition if you want it. Whether you're serving this alongside grilled protein or bringing it to a gathering, it's the kind of vibrant, whole-food side that genuinely earns its place on the table.
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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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