Lupin Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a serious showstopper — crisp fennel and shredded cabbage layered with jewel-bright citrus segments, bursting pomegranate arils, and a shower of fresh mint. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and it pulls every element together into something that tastes far more complex than the effort involved. A short ten-minute rest lets the paper-thin fennel soften just enough while the flavors meld, so by the time it hits the table it's perfectly balanced — bright, a little sweet, and gently aromatic. For anyone navigating lupin avoidance, this recipe is naturally free of the ingredient without any substitutions or workarounds; every component is a whole food you can pick up without scanning a label twice. The optional pistachios add a satisfying crunch, but the slaw holds its own beautifully without them if you prefer to skip. It works as a vibrant side alongside grilled fish or roasted chicken, or honestly as a light lunch all on its own.
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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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