Yeast Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and loaded with citrus, this slaw is the kind of dish that makes you rethink what a salad can be. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a rustic walnut-basil pesto that pulls everything together in the most unexpected way. Because the dressing is built entirely from fresh basil, raw walnuts, garlic, olive oil, and lemon juice, there's no vinegar, no fermented ingredients, and nothing that would trip up a yeast-free approach — just clean, whole-food flavor. That 10-minute rest before serving is a small but important step; it lets the vegetables soften just enough to soak up all that garlicky, citrusy dressing. The optional pumpkin seeds add a satisfying crunch on top without complicating the ingredient list. It works beautifully as a light lunch, a vibrant side for grilled proteins, or honestly just something to eat straight from the bowl while standing at the counter.
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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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