Pork Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, herb-forward showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both refreshing and surprisingly hearty. The star of the whole thing is a rough-blended pesto dressing made from fresh basil, raw walnuts, garlic, olive oil, and lemon juice — it's punchy, a little nutty, and coats every strand of vegetable beautifully. A short ten-minute rest after tossing lets the fennel and cabbage soften just enough to soak up all that herby goodness without losing their satisfying crunch. The combination of navel orange and grapefruit adds a sweet-tart brightness that cuts right through the richness of the walnut pesto, making each bite feel alive and layered. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just honest, whole-food cooking from start to finish. Optional pumpkin seeds scattered over the top add a subtle toasty finish and a little extra texture if you want it. This is the kind of dish that looks impressive enough for a dinner party spread but comes together with nothing more than a food processor, a sharp knife, and a large mixing 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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