Beef Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh, bright flavors — crisp fennel and shredded cabbage meet juicy citrus segments, jewel-like pomegranate arils, and a shower of torn mint for something that looks as stunning as it tastes. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and it pulls every element together into something genuinely craveable. Paper-thin fennel slices are the secret here — a mandoline or a steady hand with a sharp knife gets them translucent enough to soften just slightly after a short rest, which transforms the texture completely. Every single ingredient in this dish is naturally plant-forward, so there's zero need to swap anything out or second-guess a label. The optional pistachios add a satisfying crunch and a little richness, but the slaw holds its own beautifully without them. It's the kind of dish that works as a vibrant side, a light lunch, or an impressive addition to any spread where you want something that doesn't feel like an afterthought.
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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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