Nitrate & Nitrite Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh, vibrant ingredients — crisp fennel shaved paper-thin, jewel-bright citrus segments, and a shower of pomegranate arils that practically glitter in the bowl. The combination of navel orange and blood orange (or grapefruit) brings a sweet-tart brightness that plays beautifully against the anise notes of the fennel and the cooling punch of torn mint. Everything here is whole, unprocessed, and naturally free of the cured or preserved ingredients that make so many packaged salads and dressings a concern — just fresh produce, olive oil, lemon juice, honey, and a handful of warm spices. The cumin and ginger in the dressing add a subtle depth that keeps this from feeling like a simple fruit salad, while that 10-minute rest lets the fennel soften just enough to meld with the citrus juices. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch and a little richness to finish. It works as a light lunch on its own, a stunning side for grilled fish or chicken, or an impressive addition to any table where you want something that looks as good as it tastes.
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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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