Nitrate & Nitrite Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and bursting with citrus, this slaw is the kind of dish that makes a simple weeknight feel a little more special. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a rough, spoonable pesto made from fresh basil, raw walnuts, garlic, and good olive oil — no processed shortcuts in sight. That matters more than it might seem, because cured meats, packaged dressings, and even some store-bought pestos can sneak in preservatives you'd rather avoid. Every ingredient here is whole and straightforward, so you know exactly what's going into the bowl. The ten-minute rest after tossing is a small but important step — it lets the vegetables soften just enough to absorb all that garlicky, lemony dressing without losing their crunch. A handful of raw pumpkin seeds on top adds a satisfying bite and keeps the whole thing feeling fresh and clean. It's the kind of slaw that holds its own as a side or steals the show entirely.
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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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