Vegan Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments under a punchy walnut-basil pesto dressing. The pesto here skips the parmesan entirely and leans on raw walnuts for richness and body, so it's completely plant-based without sacrificing any of that deep, savory flavor you'd expect. Blitzing the basil, walnuts, garlic, olive oil, and lemon juice into a rough, spoonable paste means every strand of fennel and cabbage gets coated in something genuinely delicious rather than a thin, watery vinaigrette. The combination of navel orange and grapefruit adds a sweet-tart brightness that plays beautifully against the anise notes of the fennel, and a short 10-minute rest lets everything soften just enough to meld together. A scatter of raw pumpkin seeds on top adds a satisfying crunch and keeps the whole dish feeling hearty and substantial. It's the kind of salad that works as a fresh side at a dinner party or a light standalone lunch, and it comes together with nothing more than a food processor and a sharp knife.
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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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