PCOS Friendly Pesto-Walnut Fennel Citrus Slaw
Bright, crunchy, and layered with flavor, this slaw brings together shaved fennel, shredded cabbage, and juicy citrus segments in a way that feels genuinely exciting to eat. The dressing is a loose, spoonable walnut-basil pesto made with extra-virgin olive oil and fresh lemon juice — deeply savory and fragrant without being heavy. Walnuts are a standout ingredient here because they bring healthy fats and a satisfying richness that supports hormone balance, which is exactly what you want when managing PCOS through food. The citrus — both orange and grapefruit — adds natural sweetness and a hit of vitamin C without relying on added sugar, keeping blood sugar impact in check. Fennel itself is an underrated vegetable for anti-inflammatory eating, and shaving it thin means it softens beautifully once the dressing is tossed in and the slaw gets its short rest. A scatter of raw pumpkin seeds on top adds a little extra crunch and a quiet nutritional boost. This is the kind of dish that looks impressive on the table but comes together with a food processor, a sharp knife, and about fifteen minutes of real effort.
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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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