Xanthan Gum Free 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 homemade pesto dressing. The dressing itself is built from fresh basil, raw walnuts, garlic, olive oil, and lemon juice — blended into a rough, spoonable paste that clings to every ribbon of vegetable in the most satisfying way. Because everything here is made from whole, unprocessed ingredients, there's no need to scan labels for hidden thickeners or stabilizers that so often sneak into bottled dressings and store-bought slaws. A short 10-minute rest after tossing lets the fennel and cabbage soften just enough to absorb all that herby, citrusy flavor without going limp. The combination of orange and grapefruit adds a sweet-tart brightness that plays beautifully against the anise notes of the fennel and the richness of the walnut pesto. A scatter of raw pumpkin seeds at the end adds a satisfying crunch and makes the whole bowl look as good as it tastes. This is the kind of side dish that quietly steals the show at any table.
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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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