Celery 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 menu. The fennel is sliced translucent-thin on a mandoline so it softens just enough after a short rest in the dressing, losing any raw sharpness while keeping a satisfying crunch. A quick whisk of olive oil, lemon juice, honey, cumin, and ginger creates a dressing that's bright, warmly spiced, and just sweet enough to play off the tart citrus. Torn mint and reserved fennel fronds folded in at the end keep everything tasting fresh and aromatic rather than heavy. For anyone navigating a celery allergy or sensitivity, this recipe is a genuinely exciting find — fennel delivers that same crisp, slightly anise-forward quality without a trace of the offending ingredient, and every component here is naturally free of it. A handful of dry-roasted pistachios scattered over the top adds a toasty, nutty finish that makes the whole thing feel complete. It works beautifully as a side alongside grilled fish or chicken, or honestly just on its own when you want something vibrant and a little unexpected.
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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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