Wheat Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold showstopper that brings together shaved fennel, crisp cabbage, and juicy citrus segments in a way that feels both refreshing and deeply satisfying. The real magic is the pesto dressing — a rough, spoonable blend of fresh basil, walnuts, garlic, olive oil, and lemon juice that coats every strand of vegetable with herby, nutty richness. Every component here is naturally free of wheat, so there's no need to swap anything out or hunt for specialty products — it's just clean, whole ingredients doing exactly what they're supposed to do. The ten-minute rest after tossing is a small but important step, giving the fennel and cabbage time to soften slightly and drink in all that flavor. A scatter of pumpkin seeds at the end adds a satisfying crunch and makes the whole bowl look like something you'd order at a very good restaurant. It works beautifully as a side dish alongside grilled proteins, but it's substantial enough to hold its own as a light lunch on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!