Pistachio Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold mashup of anise-scented fennel, juicy citrus, and a deeply herby walnut pesto that coats every shred of cabbage in something genuinely crave-worthy. The dressing leans on raw walnuts instead of the more common tree nuts you'd find in a classic pesto, making it a smart swap that still delivers that rich, nutty depth without any pistachio in sight. Shaving the fennel paper-thin is the move here — it softens just enough after a short rest in the dressing to become silky rather than sharp, while the orange and grapefruit segments keep things juicy and refreshing. The pesto itself is intentionally left a little rough and spoonable, which means it clings to the vegetables rather than sliding off like a thinner vinaigrette would. A handful of pumpkin seeds scattered over the top adds a satisfying crunch and a subtle earthiness that ties the whole bowl together. This is the kind of side dish that looks impressive on a table but comes together with a food processor and a sharp knife — no fuss, all flavor.
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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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