Emulsifier Free Pesto-Walnut Fennel Citrus Slaw
Bright citrus, anise-scented fennel, and a punchy walnut-basil dressing come together in a slaw that feels genuinely exciting on the plate. The pesto here is made entirely from whole, recognizable ingredients — fresh basil, raw walnuts, garlic, olive oil, and lemon juice — with no store-bought shortcuts that might sneak in unwanted additives. That matters a lot when you're trying to avoid emulsifiers, which tend to hide in bottled dressings and pre-made condiments under names that are hard to pronounce. Blitzing everything in a food processor keeps the texture rustic and spoonable, so it clings beautifully to the shredded cabbage and paper-thin fennel without needing anything to hold it together artificially. The orange and grapefruit segments add juicy bursts of sweetness that balance the bitterness of the citrus pith and the peppery bite of the dressing. A short rest after tossing lets the vegetables soften just enough to meld with the pesto, turning a simple mix into something that tastes like it took real effort. Finish with a handful of pumpkin seeds for crunch and you've got a showstopper side that's as clean as it is delicious.
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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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