Paraben Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a riot of color and texture — paper-thin fennel, jewel-bright pomegranate arils, juicy citrus segments, and torn mint all tumbling together in one stunning bowl. The dressing is nothing more than olive oil, fresh lemon juice, honey, and a whisper of cumin and ginger, which means every ingredient pulling flavor here is whole, recognizable, and completely free of synthetic preservatives or chemical additives. That matters more than people realize with store-bought dressings and pre-shredded slaw mixes, which can quietly carry a long list of stabilizers and fragrance-adjacent compounds. Here, you're squeezing the lemon yourself and whisking everything by hand — simple, clean, and totally in your control. The ten-minute rest after dressing is a small but brilliant step: it lets the fennel relax from sharp and raw to silky and mellow while the citrus juices mingle into the dressing. A handful of dry-roasted pistachios on top adds a satisfying crunch if you want it. It works as a bright side dish alongside grilled proteins or as a light lunch all 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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