Cashew Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, juicy citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant table but comes together with minimal effort. The fennel is sliced as thin as possible, almost translucent, so it softens just enough after a short rest in the dressing without losing its delicate anise flavor. Fresh mint and reserved fennel fronds add a herbal lift that makes every bite feel alive. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices — cumin and ginger give it a subtle depth that ties the sweet citrus and tart pomegranate together beautifully. For anyone navigating tree nut allergies or sensitivities, the optional pistachios sit entirely on the side, making it easy to serve the slaw completely nut-free without changing a single thing about the core recipe. It's the kind of dish that works as a bright, refreshing side alongside grilled proteins or as a light standalone lunch, and it's genuinely hard to stop eating once you start.
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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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