Pregnancy Friendly Pesto-Walnut Fennel Citrus Slaw
Bright, crunchy, and bursting with citrus, this slaw is the kind of dish that feels as nourishing as it tastes. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a fresh basil-walnut pesto that comes together in minutes in the food processor. Walnuts bring healthy fats and a satisfying richness to the dressing, while the lemon juice keeps everything vibrant and light. The optional pumpkin seeds add a little extra texture and a quiet nutritional boost that fits beautifully into a pregnancy-conscious plate. Raw garlic is kept to just one clove and is blended into the dressing, so the flavor is mellow rather than sharp — no overwhelming bites here. Everything in this recipe is whole, fresh, and straightforward, which makes it easy to feel confident about what you're putting on your plate. It works as a generous side, a light lunch, or a colorful addition to any spread you're pulling together.
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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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