Paraben 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 genuinely exciting on the plate. The real magic is the pesto dressing — fresh basil, raw walnuts, garlic, and good olive oil blitzed into a rough, spoonable paste that clings to every ribbon of vegetable. A squeeze of lemon keeps the whole thing lively, while the orange and grapefruit add bursts of sweetness and tang that balance the anise notes of the fennel beautifully. Eating clean and avoiding synthetic preservatives doesn't mean sacrificing flavor, and every ingredient here is whole, recognizable, and straight from the produce aisle or pantry. A short ten-minute rest after tossing lets the vegetables soften just enough to absorb the dressing without losing their satisfying crunch. Finish it with a scatter of raw pumpkin seeds for a little extra texture and you've got a side dish — or a light meal — that looks like it came from a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!