Anti Inflammatory Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — layers of paper-thin fennel, shredded cabbage, jewel-bright citrus segments, and bursts of pomegranate arils all tossed in a lemon-olive oil dressing that's quietly doing a lot of heavy lifting. The dressing leans on extra virgin olive oil, fresh lemon juice, and a pinch each of cumin and ginger, which are all ingredients recognized for their role in a low-inflammation way of eating. Fennel, citrus, and pomegranate bring a natural sweetness and a hit of antioxidants without any processed sugars or inflammatory oils sneaking in. Torn fresh mint and reserved fennel fronds add an herby brightness that makes the whole bowl feel alive. A short 10-minute rest after tossing lets the fennel soften just enough while the flavors meld beautifully — no cooking required. Serves 4, so it's an easy side for a weeknight dinner or a vibrant addition to a weekend spread. Optional dry-roasted pistachios on top add crunch and a little extra richness if you want to take it over the edge.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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