Cinnamon 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 anise-forward crunch of the fennel plays beautifully against the sweet-tart burst of blood orange and the cool freshness of torn mint, making every forkful genuinely exciting. Avoiding cinnamon in spiced dressings can be trickier than it sounds, since so many vinaigrettes and slaws lean on warm spice blends that sneak it in — here, the dressing gets its depth from cumin and ginger instead, delivering warmth and complexity without it. A short rest after tossing lets the fennel soften just enough to meld with the citrus juices and lemon dressing, so the flavors feel cohesive rather than thrown together. Optional pistachios add a satisfying crunch and a little richness if you want to take it over the top. This is the kind of side dish that disappears fast at a dinner table, and nobody will guess how simple it was to pull off.
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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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