High Fructose Corn Syrup Free Pesto-Walnut Fennel Citrus Slaw
This slaw is a bright, bold mashup of anise-scented fennel, juicy citrus, and a walnut-basil pesto that ties everything together in the most unexpected way. Every ingredient here is whole and unprocessed — fresh basil, raw walnuts, navel orange, grapefruit, cabbage — so there's no sneaky sweetener hiding in a bottled dressing or a pre-made sauce. That matters more than people realize, since high fructose corn syrup turns up in a shocking number of store-bought slaws, dressings, and condiments. Making the pesto from scratch in a food processor takes only minutes, and the result is a rough, spoonable dressing with real depth that no bottle can replicate. The citrus segments do double duty, adding natural sweetness and a little acidity that keeps the whole dish lively without any added sugar at all. A short 10-minute rest lets the fennel and cabbage soften just enough to absorb all that herby, lemony goodness before you serve it. Finish with a scatter of raw pumpkin seeds for crunch, and you've got a side dish that looks stunning and tastes even better.
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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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