Emulsifier 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 table. The anise-sweet crunch of the fennel plays beautifully against the tartness of the oranges and the fresh pop of torn mint, making every forkful genuinely interesting. What makes this dressing so clean is its simplicity: olive oil, fresh lemon juice, honey, and a whisper of cumin and ginger, whisked together with nothing added to bind or stabilize them. No emulsifying agents, no additives — just real ingredients doing exactly what they're supposed to do. The brief ten-minute rest after tossing is a small but important step, giving the fennel time to soften just enough and letting the flavors meld without losing any of that bright freshness. A scatter of dry-roasted pistachios at the end adds a satisfying crunch if you want it. This is the kind of side dish that disappears fast, so you might want to make a double batch.
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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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