Breastfeeding Friendly Pomegranate & Citrus Fennel Slaw with Mint
Bright, jewel-toned, and bursting with fresh flavor, this slaw is the kind of dish that makes you feel genuinely good about what you're eating — which matters a lot when you're nourishing yourself and a baby at the same time. Fennel, citrus, and pomegranate bring a natural sweetness and crunch that feels indulgent without leaning on anything heavy or processed. The olive oil and lemon dressing keeps things light while still delivering healthy fats, and the honey, cumin, and ginger add just enough warmth to make every bite interesting. Fresh mint and reserved fennel fronds lift the whole bowl with an herby brightness that store-bought slaws simply can't touch. A short rest time lets the fennel soften and the flavors meld beautifully, so the payoff is way bigger than the effort involved. The optional pistachios add a satisfying crunch and a little extra protein if you want it. This is the kind of colorful, nutrient-packed recipe that fits seamlessly into a season of eating well and keeping things simple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!