Artificial Food Coloring Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper of natural color and brightness — deep ruby pomegranate arils, jewel-toned citrus segments, and pale ribbons of fennel all piled together without a drop of artificial dye in sight. Every hue on the plate comes straight from real produce, which makes it a genuinely satisfying choice when you're trying to keep synthetic additives out of your meals. The dressing is a simple whisk of olive oil, fresh lemon juice, honey, and warm spices, so there's no reaching for a bottled product that might sneak in unwanted ingredients. Paper-thin fennel slices soften just enough after a short rest, soaking up the cumin-and-ginger-kissed dressing and mellowing into something surprisingly sweet and complex. Torn mint and chopped fennel fronds add a fresh, herby lift that makes the whole bowl feel alive. A handful of dry-roasted pistachios on top brings a satisfying crunch if you want it, and the whole thing comes together with nothing more than a knife, a bowl, and a little patience with the citrus.
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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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