Lactose 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 but comes together with nothing more than a sharp knife and a whisk. The dressing is a simple emulsion of olive oil, lemon juice, honey, and warm spices like cumin and ginger, which gives the whole dish a subtle depth that keeps you going back for another forkful. Torn mint and reserved fennel fronds add a fresh, herby finish that makes every bite feel alive. Naturally dairy-free from start to finish, there's no swapping or substituting needed — every single ingredient here is already in the clear, so you can cook with total confidence. A short ten-minute rest after dressing lets the fennel soften just enough while the flavors meld beautifully. Serve it as a vibrant side alongside grilled fish or chicken, or pile it onto a grain bowl for a light, satisfying lunch. The optional pistachios add a welcome crunch, but honestly, this slaw holds its own either way.
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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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