Shellfish 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 — fresh basil, raw walnuts, garlic, olive oil, and lemon juice blitzed into a rough, spoonable paste that coats every strand of vegetable with herby, nutty richness. That 10-minute rest after tossing is a small but important step, letting the fennel and cabbage soften just enough to soak up all that flavor without losing their texture. Orange and grapefruit segments add bursts of sweetness and tang that cut right through the richness of the walnut pesto, making each bite feel lively and balanced. A scatter of pumpkin seeds on top adds one more layer of crunch if you want it. The whole thing comes together with pantry staples and fresh produce — no seafood, no hidden shellfish-derived additives to stress over, just clean, vibrant ingredients doing exactly what they should. It works beautifully as a side dish for grilled proteins or as a light standalone lunch that genuinely feels like something you'd order at a restaurant.
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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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