Barley 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 with minimal effort. The fennel is sliced translucently thin so it softens just enough after a short rest in the dressing, losing any sharpness while keeping a satisfying crunch alongside the shredded cabbage. Fresh mint and chopped fennel fronds add a cool, herby lift that plays beautifully against the warm notes of cumin and ginger in the olive oil and lemon dressing. Every single ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress — just clean, whole produce and pantry staples. The optional pistachios add a toasty, salty finish that ties the whole thing together if you want a little extra texture. This is the kind of side dish that disappears fast at a dinner table, and it works just as well alongside grilled fish or chicken as it does 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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