Peanut 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. Walnuts stand in as the base here, making this a genuinely peanut-free preparation without any substitutions that feel like a compromise. Store-bought pesto is one of those products that can quietly hide unexpected ingredients, so blending your own in a food processor puts you fully in control of what goes into the bowl. A short ten-minute rest after tossing lets the fennel and cabbage relax into the dressing, softening just enough to meld the anise, citrus, and basil notes into something cohesive and crave-worthy. Optional pumpkin seeds add a satisfying crunch on top if you want a little extra texture. Whether you serve it alongside grilled fish, tucked into a wrap, or straight from the bowl, this is the kind of side dish that quietly steals the show.
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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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