Gluten Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh, bright flavors — crisp fennel and shredded cabbage meet juicy citrus segments, jewel-like pomegranate arils, and a shower of torn mint for something that looks as stunning as it tastes. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and every single ingredient on that list is naturally free of gluten, so there's no label-reading stress involved. Paper-thin fennel slices are the secret weapon here — a mandoline or a steady hand with a sharp knife gets them translucent enough to soften beautifully in the dressing during that short 10-minute rest. That brief marinating window is what takes this from a pile of raw vegetables to something genuinely cohesive and craveable. The optional pistachios add a satisfying crunch and a little richness that rounds out all the acidity. It's the kind of dish that works as a vibrant side for grilled fish or chicken, or honestly just as a light lunch on its own. Fresh, fast, and effortlessly elegant.
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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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