Chestnut Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — crisp fennel and shredded cabbage meet juicy citrus segments, jewel-bright pomegranate arils, and a cumin-kissed lemon dressing that ties everything together in the most refreshing way. Paper-thin fennel slices are the secret here; a mandoline or a steady hand with a sharp knife gets you those translucent ribbons that soften just enough after a short rest without going limp. The dressing comes together in minutes with olive oil, fresh lemon juice, honey, and warm spices, and that brief 10-minute marinating window is worth every second. Torn mint and chopped fennel fronds folded in at the end keep the whole thing tasting bright and alive. For anyone navigating tree-nut concerns, the pistachios listed are entirely optional and easy to skip — every other ingredient in this recipe is naturally free of that worry, so you can serve it confidently at a gathering without a second thought. It works beautifully as a light lunch, a vibrant side alongside grilled fish or chicken, or even piled onto a grain bowl for something a little more substantial.
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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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