Turkey Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and packed with crunch, this slaw is a genuinely exciting way to eat your vegetables. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, so every bite delivers a little sweetness, a little bitterness, and a lot of freshness. The real star is the homemade pesto dressing — basil, walnuts, garlic, olive oil, and lemon juice blitzed into a rough, spoonable paste that clings to every ribbon of cabbage and fennel beautifully. Because the whole dish is built around produce, nuts, and olive oil, there's nothing hidden to worry about — no deli counter, no processed meat, no cross-contact concerns. A short ten-minute rest after tossing lets the vegetables soften just enough to meld with the dressing without losing their satisfying texture. Finish with a scatter of pumpkin seeds if you want a little extra bite, and serve it right away while the citrus is still vivid and the basil is still fragrant. It works as a bold side dish or a light standalone lunch that feels far more special than the effort involved.
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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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