Citric Acid Free Pesto-Walnut Fennel Citrus Slaw
Bright citrus, anise-scented fennel, and a deeply herby walnut pesto come together in a slaw that feels genuinely exciting on the plate. The combination of shaved fennel and shredded cabbage gives you real crunch and body, while segments of navel orange and grapefruit add natural sweetness and a juicy burst in every bite. The pesto dressing — built from fresh basil, raw walnuts, garlic, and olive oil — ties everything together with a richness that makes this feel more like a composed salad than a simple slaw. A short rest after tossing lets the vegetables soften just enough to absorb all that flavor without losing their satisfying texture. For anyone navigating a citric acid sensitivity, this recipe leans on whole, unprocessed ingredients throughout, so there are no hidden additives or preservatives to second-guess. The lemon juice comes straight from the fruit itself, and the citrus segments are fresh rather than canned or treated, keeping the ingredient list clean and straightforward. Finish it with a scatter of pumpkin seeds for a little extra nuttiness and you have a side dish that's as beautiful as it is satisfying.
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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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