High Fructose Corn Syrup 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 menu but comes together in your own kitchen. The dressing is refreshingly simple: olive oil, fresh lemon juice, a touch of honey, and warm spices like cumin and ginger that give the whole thing an unexpected depth. Because every ingredient here is whole and unprocessed, you sidestep the sneaky sweeteners that tend to hide in bottled dressings and store-bought slaws. The honey does the sweetening work naturally, and a little goes a long way when it's balanced against bright citrus juice. Torn mint and reserved fennel fronds add an herby lift that keeps each bite feeling fresh, while optional pistachios bring a satisfying crunch. It's the kind of side dish that works just as well alongside grilled fish as it does on a holiday table — versatile, vibrant, and genuinely hard to stop eating.
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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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