Artificial Flavors Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh, vibrant produce — crisp fennel shaved paper-thin, jewel-bright citrus segments, and a shower of pomegranate arils that practically glitter in the bowl. Every single flavor here comes straight from real ingredients: the anise-like sweetness of fennel, the tartness of fresh lemon juice, warm whispers of cumin and ginger, and torn mint that makes the whole thing feel alive. There's no need to squint at a label hunting for "natural and artificial flavors" buried in a bottled dressing, because this one comes together in minutes with olive oil, honey, and citrus you squeeze yourself. Letting the slaw rest for ten minutes before adding the pomegranate and mint is a small but brilliant step — the fennel softens just enough to meld with the dressing without losing its satisfying crunch. The result is something that feels restaurant-worthy but genuinely effortless, equally at home alongside grilled fish, tucked into a grain bowl, or served as a showstopping starter. A handful of dry-roasted pistachios on top adds a nutty, toasty finish that takes it right 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
- 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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