Coconut 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-sweet crunch of shaved fennel plays beautifully against the tartness of navel orange and blood orange (or grapefruit), while torn mint lifts the whole thing with a cool, herby finish. A quick rest after dressing lets the fennel soften just enough to mellow its bite without losing that satisfying crunch. The dressing is nothing more than olive oil, lemon juice, honey, and warm spices — no hidden additives, no processed sauces, just clean, bold flavor from start to finish. Every single ingredient here is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Optional pistachios add a toasty, salty crunch that takes it over the top, but the slaw holds its own without them. Serve it alongside grilled fish or chicken, pile it onto grain bowls, or just eat it straight from the bowl — it's that good.
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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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