Macadamia 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 base of shredded cabbage and translucent fennel gives it satisfying crunch, while the cumin-and-ginger-spiked lemon dressing adds a warm, unexpected depth that makes every bite interesting. Torn mint and reserved fennel fronds woven through the whole thing keep it fresh and aromatic right up until serving. For anyone navigating tree nut concerns, the entire dish is built on vegetables, citrus, olive oil, and spices — clean and worry-free by design. The optional pistachios are easy to skip entirely without losing anything essential, since the pomegranate and citrus already deliver plenty of texture and pop. A ten-minute rest after tossing is the small but important step that lets the fennel relax and the flavors meld into something that tastes far more considered than the effort involved. Serve it alongside grilled fish or chicken, or let it stand on its own as a vibrant, refreshing lunch.
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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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