Turmeric Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and refreshingly bold, this slaw brings together shaved fennel, shredded cabbage, and juicy citrus segments in a way that feels both elegant and effortlessly casual. The star of the whole thing is a rough-blended basil-walnut pesto that coats every strand of vegetable in garlicky, lemony richness — far more interesting than a standard vinaigrette. A short rest before serving lets the fennel and cabbage soften just enough to absorb all that flavor without losing their satisfying crunch. Citrus-forward slaws can sometimes feel one-note, but the combination of navel orange and grapefruit here keeps things lively and a little unexpected. For anyone navigating a turmeric-free approach, this recipe is a genuinely easy win — every ingredient is straightforward, and there's no spice blend or curry-adjacent shortcut hiding in the dressing. Optional pumpkin seeds add a subtle nuttiness and a bit of texture on top, making the finished dish feel complete. It works beautifully as a side for grilled proteins or piled onto a plate on its own as a light, vibrant lunch.
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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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