Almond Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, juicy citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant menu but comes together in your own kitchen. The anise-sweet fennel and crisp cabbage form the backbone, while blood orange or grapefruit adds a tart, rosy contrast that makes every bite feel alive. A cumin-and-ginger-spiked lemon dressing ties it all together with just enough warmth to keep things interesting. Torn fresh mint and chopped fennel fronds lift the whole dish with a cool, herby finish that balances the richness of the olive oil beautifully. Tree nut concerns are easy to navigate here — the pistachios are listed as optional, so you can simply leave them off and the slaw loses nothing in flavor or texture. This is the kind of vibrant, no-fuss side that works alongside grilled fish, roasted chicken, or honestly just on its own as a light lunch.
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Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 navel orange, segmented
- 1 blood orange or grapefruit, segmented
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, torn
- 2 tbsp fennel fronds, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp dry-roasted pistachios, roughly chopped (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough outer layer and core, then slice each half as thinly as possible on a mandoline or with a sharp knife — you want translucent, paper-thin slices. Transfer to a large mixing bowl.
- 2
Add the shredded cabbage to the bowl with the fennel.
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