Eggless Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — layers of crisp fennel and cabbage tangled with jewel-bright citrus segments, ruby pomegranate arils, and a shower of fresh mint that makes the whole bowl feel alive. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, which means it comes together in minutes and coats every strand beautifully without any fuss. Because the recipe relies entirely on fresh produce, citrus juice, and pantry staples, there's nothing hidden to worry about — it's naturally free of eggs at every step, from the emulsified dressing to the optional pistachio finish. Letting the slaw rest for ten minutes before adding the delicate toppings is the small move that makes a big difference, giving the fennel time to soften just enough while the flavors deepen. The result is bright, a little sweet, faintly spiced, and genuinely refreshing — the kind of side dish that disappears fast at a dinner table. Serve it immediately after adding the pomegranate and mint so everything stays vivid and the textures stay distinct.
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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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