Alpha Gal Friendly Pomegranate & Citrus Fennel Slaw with Mint

Total time30 min

Prep time20 min

Cook time0 min

Alpha Gal Friendly Pomegranate & Citrus Fennel Slaw with Mint

This slaw is a showstopper — layers of paper-thin fennel, shredded cabbage, juicy citrus segments, and jewel-bright pomegranate arils all tossed in a cumin-kissed lemon dressing that's bright, a little earthy, and completely addictive. The torn mint and reserved fennel fronds bring a fresh, herby lift that makes every bite feel alive. For anyone navigating alpha-gal syndrome, this kind of recipe is a genuine gift — it's built entirely from plants, olive oil, and honey, with zero mammalian-derived ingredients hiding in the dressing or anywhere else. No gelatin, no dairy, no meat-based additives to second-guess. The technique of letting the dressed slaw rest for ten minutes is a small but smart move that softens the fennel just enough while keeping that satisfying crunch intact. A handful of dry-roasted pistachios on top adds a toasty, savory finish if you want it. Whether you're serving it alongside grilled fish or as a standalone lunch, this is the kind of dish that looks like you spent way more time on it than you actually did.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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