Dairy Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant table but comes together with nothing more than a sharp knife and a whisk. The dressing is a simple emulsion of extra virgin olive oil, fresh lemon juice, honey, and warm spices like cumin and ginger, which means every ingredient pulling flavor duty here is naturally free of dairy without any substitutions or workarounds needed. Torn mint and reserved fennel fronds add a fresh, herby lift that makes the whole thing feel alive, and a short ten-minute rest lets the fennel soften just enough to mellow its anise edge while the flavors meld. Two types of citrus — navel orange alongside blood orange or grapefruit — give you sweetness and a little tartness in every bite, balanced beautifully by the pop of pomegranate. The optional pistachios add a satisfying crunch and a hint of richness without any cream or cheese in sight. It works brilliantly as a side for grilled proteins, tucked into grain bowls, or served on its own as a light, refreshing starter that genuinely impresses.
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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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