Vegetarian 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 genuinely exciting on the plate. The real magic is the dressing — a rough, spoonable pesto made from fresh basil, raw walnuts, garlic, and lemon juice that coats every strand of vegetable with herby, nutty depth. Letting the whole thing rest for ten minutes before serving is a small step that makes a big difference, giving the fennel and cabbage just enough time to soften and drink in all that flavor. The orange and grapefruit segments add pops of sweetness and acidity that balance the richness of the walnut pesto beautifully. A scatter of raw pumpkin seeds on top adds one more layer of texture if you want it. Every ingredient here is straightforwardly plant-based, so there's no need to audit labels or swap anything out — it's just fresh, whole food doing exactly what it's supposed to do. Serve it as a vibrant side at a dinner party or pile it alongside grain bowls all week long.
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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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