Artificial Food Coloring Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold combination of shaved fennel, crisp cabbage, and juicy citrus segments all pulled together by a rustic walnut-basil pesto dressing — and it tastes as vibrant as it looks. Every single ingredient here is exactly what it says it is: fresh basil, raw walnuts, real citrus, and good olive oil. There are no dye-laden bottled dressings or pre-mixed seasoning packets to worry about, which makes this a genuinely clean option for anyone keeping artificial colors off the table. The pesto comes together in a food processor in minutes and doubles as a punchy, herbaceous coating that clings beautifully to every ribbon of fennel and shred of cabbage. A short ten-minute rest lets the vegetables soften just enough to absorb all that lemony, garlicky goodness before you serve it. The optional pumpkin seeds add a satisfying crunch on top, and the fennel fronds scattered throughout give it a feathery, restaurant-worthy finish. It's the kind of side dish that makes people ask for the recipe before they've even finished their first bite.
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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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