BHA & BHT Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant menu but comes together in your own kitchen. The combination of navel orange, blood orange or grapefruit, and fresh lemon juice in the dressing means every bite has a layered, sun-ripened brightness that bottled dressings simply can't replicate. That matters here, because avoiding BHA and BHT means steering clear of many packaged dressings and pre-shredded mixes that rely on synthetic preservatives to extend shelf life — this recipe sidesteps all of that by building everything from whole, fresh ingredients. The dressing is a quick whisk of extra virgin olive oil, lemon juice, honey, cumin, and ginger — nothing processed, nothing with a suspiciously long ingredient list. Letting the slaw rest for ten minutes before the final toss is a small but smart step that softens the fennel just enough and lets the flavors meld beautifully. Torn mint and chopped fennel fronds folded in at the end keep the herbal notes fresh and vibrant rather than wilted. A handful of dry-roasted pistachios on top adds a satisfying crunch that makes this feel like a complete, elegant dish rather than just a side salad.
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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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