Paleo 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 combination of navel orange, blood orange or grapefruit, and fresh lemon juice in the dressing layers sweetness and tartness in a way that makes every bite feel alive. A touch of honey, cumin, and ginger in the olive oil dressing gives it warmth and depth without straying from whole, unprocessed ingredients — exactly the kind of clean eating that fits naturally into a grain-free, legume-free lifestyle. Torn mint and chopped fennel fronds woven through the slaw add an herby brightness that keeps the richness of the olive oil in check. Letting the dressed slaw rest for ten minutes before adding the delicate toppings is a small step that pays off big, softening the fennel just enough to make it silky rather than sharp. If you want a little extra texture and richness, the optional dry-roasted pistachios scattered on top are a genuinely great finishing touch. Serve it alongside grilled fish or chicken, or let it stand on its own as a refreshing, produce-forward 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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