Brazil Nut Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — crisp fennel shaved paper-thin, jewel-bright citrus segments, and a burst of pomegranate arils all tossed in a honey-cumin dressing that's bright, a little earthy, and completely addictive. The combination of navel orange and blood orange (or grapefruit) brings a sweet-tart complexity that makes every forkful feel like something you'd order at a fancy restaurant. Fresh mint and reserved fennel fronds add an herby lift that ties the whole thing together beautifully. The dressing comes together in minutes — just whisk olive oil, lemon juice, honey, and warm spices until smooth — and a short 10-minute rest lets the fennel soften just enough to mellow its anise edge without losing any crunch. For anyone navigating tree nut concerns, the pistachios are listed as optional, so you can skip them entirely and still have a fully satisfying, flavor-packed dish. It works brilliantly as a light lunch, a vibrant side alongside grilled fish or chicken, or even piled onto grain bowls for something a little more substantial.
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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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