BHA & BHT Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and loaded with citrus, this slaw is the kind of dish that makes people stop mid-bite and ask what's in it. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a rough-blended basil-walnut pesto that's punchy with garlic and fresh lemon juice. Every single ingredient here is whole and unprocessed — fresh produce, raw nuts, extra-virgin olive oil — so there's no need to squint at a label hunting for synthetic preservatives like BHA or BHT. That matters more than people realize, since those additives sneak into packaged dressings, roasted nuts, and even some oils without much fanfare. Making the pesto yourself in a food processor takes only a few minutes and puts you completely in control of what goes into the bowl. The ten-minute rest before serving is a small but smart step — it lets the vegetables soften just enough to absorb all that herby, citrusy dressing. Optional pumpkin seeds add a satisfying crunch at the end, making this feel like a complete, restaurant-worthy side with almost no effort.
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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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