Carrageenan 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 cumin-kissed lemon dressing that somehow manages to feel both refreshing and deeply satisfying. The kind of dish that looks like it came from a restaurant but comes together in your own kitchen with nothing more than a sharp knife and a good whisk. For anyone navigating carrageenan concerns, the beauty here is that every single ingredient is whole and unprocessed — no store-bought dressings, no packaged shredded mixes, no dairy or emulsifiers where that additive so often hides. The dressing emulsifies naturally with olive oil, fresh lemon juice, and a touch of honey, so you get that silky coating without any additives at all. A short ten-minute rest lets the fennel soften just enough to meld with the citrus juices, and then the mint and fronds go in at the end to keep everything bright and aromatic. Finished with a handful of dry-roasted pistachios, it's got crunch, color, and a complexity that makes it feel like a celebration on a plate.
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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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