Oats 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 table but comes together with nothing more than a sharp knife and a whisk. The fennel is sliced as thin as possible so it softens just enough after a short rest in the dressing, giving you that perfect balance of crunch and tenderness. Fresh mint and chopped fennel fronds layer in an herby brightness that makes every bite feel alive. The dressing is a simple emulsion of olive oil, lemon juice, honey, and warm spices — cumin and ginger add just enough depth to keep things interesting without overpowering the fruit. Because every single ingredient here is naturally free of grains and cereals, there's no label-reading stress or ingredient swapping required — it's just clean, whole food from start to finish. A handful of dry-roasted pistachios on top adds a satisfying crunch if you want it, though the slaw holds its own without them. This one works equally well as a light lunch, a vibrant side for grilled proteins, or the dish you bring to a dinner party when you want people to ask for the recipe.
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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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