Sesame Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crunchy 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. Sesame has a way of sneaking into store-bought dressings and slaws, but every ingredient here is straightforward and easy to verify, so you can toss this together with total confidence. The combination of navel orange and grapefruit cuts through the richness of the walnut pesto beautifully, while the fennel fronds scattered on top add a delicate anise note that ties the whole bowl together. A short ten-minute rest before serving is a small but important step — it lets the vegetables soften just enough to absorb all that flavor without losing their satisfying crunch. Optional pumpkin seeds add a little extra texture if you want it. This is the kind of side dish that disappears fast at a dinner table and always prompts someone to ask for the recipe.
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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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