Caffeine Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh, bright flavors — crisp fennel shaved paper-thin, jewel-like pomegranate arils, juicy citrus segments, and a shower of torn mint that makes every bite feel alive. The honey-cumin dressing ties it all together with just enough warmth and tang to keep things interesting without overpowering the produce. Because everything here is naturally free of stimulants, you never have to second-guess a single ingredient — no sneaky additives, no label-reading required. A short ten-minute rest after dressing lets the fennel soften just slightly and allows the flavors to meld, which is a small step that makes a noticeable difference. The optional pistachios add a satisfying crunch and a little richness that rounds out the whole bowl beautifully. Whether you're serving it alongside a main or eating it straight from the mixing bowl, this slaw is the kind of dish that looks far more impressive than the effort it actually takes.
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!