Chicken Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full sensory experience — jewel-bright pomegranate arils, citrus segments bursting with juice, and paper-thin fennel that practically melts into the dressing. The combination of navel orange and blood orange (or grapefruit) brings a sweet-tart complexity that feels genuinely special, while torn mint and chopped fennel fronds keep every bite fresh and aromatic. A quick whisk of olive oil, lemon juice, honey, cumin, and ginger creates a dressing that's warm-spiced without being heavy, coating the shredded cabbage and fennel in something far more interesting than a standard vinaigrette. Letting the slaw rest for ten minutes before the final toss is a small step that makes a real difference — the fennel softens just enough to lose its raw edge while holding its delicate crunch. This is exactly the kind of dish that works beautifully as a standalone lunch, a vibrant side for a grain bowl, or a showstopper on a holiday table. Entirely plant-based and naturally free from any poultry, it proves that a salad can be the most exciting thing on the plate without any compromise.
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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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