Low Iodine Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — layers of crisp fennel and cabbage tangled with jewel-bright citrus segments, bursting pomegranate arils, and a shower of fresh mint that makes every bite feel alive. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, which means nothing mysterious or processed is sneaking into your bowl. That matters a lot when you're navigating a low-iodine approach, since so many store-bought dressings and prepared salads rely on additives or ingredients that can be hard to vet. Here, every component is straightforward and plant-forward, from the fresh citrus to the fennel fronds used two ways — sliced paper-thin into the slaw and roughly chopped back in at the finish for an herby, anise-scented punch. A short ten-minute rest after tossing lets the fennel soften just enough while the flavors meld beautifully. The optional pistachios add a satisfying crunch and richness without complicating the ingredient list. It's the kind of salad that looks like it came from a restaurant but comes together with a knife, a bowl, and ingredients you can feel completely confident about.
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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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