Nutmeg Free Pomegranate & Citrus Fennel Slaw with Mint
Bright, jewel-toned, and bursting with contrasting textures, this slaw is the kind of dish that makes people stop mid-bite and ask what's in it. Paper-thin fennel and shredded cabbage form the crisp backbone, while juicy citrus segments, ruby pomegranate arils, and torn fresh mint bring a freshness that feels almost celebratory. The dressing leans on cumin and ginger for warmth and depth — and because the spice blend is completely transparent here, there's no guessing about hidden seasonings that might sneak in unwanted flavors. Nutmeg is a surprisingly common addition to slaws and creamy dressings, but this recipe skips it entirely without sacrificing any complexity. A quick ten-minute rest after tossing lets the fennel soften just enough to meld with the citrus juices and olive oil, turning a simple mix of vegetables into something genuinely cohesive. Optional pistachios add a satisfying crunch on top if you want a little extra richness. It works beautifully as a side for grilled fish or chicken, or honestly just on its own as a light, refreshing lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!