MSG 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 — the kind of side dish that steals the show at the table. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with store-bought dressings and packaged seasoning blends that so often sneak in hidden additives. The pesto dressing is blended right in your food processor from fresh basil, raw walnuts, garlic, olive oil, and lemon juice — nothing more, nothing less. Shaved fennel and shredded cabbage give the slaw real crunch and body, while juicy orange and grapefruit segments add a sweet-tart brightness that plays beautifully against the herby dressing. A short ten-minute rest after tossing lets the vegetables soften just enough to absorb all that flavor without going limp. Optional pumpkin seeds scattered on top add a satisfying finish and a little extra texture. It's a refreshing, vibrant dish that proves clean, simple cooking can be anything but boring.
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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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