MSG 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 nothing more than olive oil, fresh lemon juice, honey, and a whisper of cumin and ginger, so every ingredient is completely transparent and naturally free of hidden flavor enhancers. That matters more than you might think, since packaged dressings and store-bought slaws are notorious for sneaking in additives that have no business being in a simple salad. Slicing the fennel as thin as possible — ideally on a mandoline — is the move that makes this dish, giving it a delicate, almost silky texture that softens beautifully after a short rest in the dressing. The torn mint and reserved fennel fronds add a fresh, herby lift that ties the whole thing together, while the optional pistachios bring a satisfying crunch. It's the kind of side that works alongside grilled fish, roasted chicken, or honestly just on its own as a light 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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