Pecan 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 surprisingly hearty. The dressing is a rustic walnut-basil pesto blitzed with olive oil and fresh lemon juice — punchy, herby, and just thick enough to cling to every ribbon of vegetable. Citrus slaws can sometimes feel one-note, but the combination of sweet navel orange and slightly bitter grapefruit keeps each bite interesting from start to finish. Because the recipe calls for walnuts rather than any tree nut that could cause concern for pecan-sensitive cooks, you can blend up that dressing with total confidence. A short rest after tossing lets the fennel and cabbage soften just enough to absorb all that herby, lemony goodness without going limp. Optional pumpkin seeds add a satisfying crunch on top if you want a little extra texture. It works beautifully as a side dish alongside grilled fish or chicken, or honestly just eaten straight from the bowl.
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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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