Nightshade Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a bright, jewel-toned stunner that proves fresh and vibrant doesn't require any of the usual suspects — no tomatoes, no peppers, no paprika in sight. Paper-thin fennel and shredded cabbage form the crisp backbone, while citrus segments, pomegranate arils, and torn mint make every forkful feel like a celebration. The dressing leans on lemon juice, olive oil, honey, and warm spices like cumin and ginger, so the flavor is layered and complex without a single nightshade in the mix. Letting the slaw rest for ten minutes before the final toss is a small step that makes a real difference — the fennel softens just enough to meld with the citrus juices and dressing. A scatter of dry-roasted pistachios on top adds a satisfying crunch if you want to take it over the edge. It works beautifully as a side alongside grilled fish or roasted chicken, or honestly just piled into a bowl 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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