Pecan Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of bright, wintry flavors — crisp fennel shaved paper-thin, juicy citrus segments, jewel-like pomegranate arils, and a cumin-kissed lemon dressing that ties it all together beautifully. The combination of navel orange and blood orange (or grapefruit) gives every bite a sweet-tart punch, while torn fresh mint lifts the whole dish with an herby freshness you didn't know you needed. A short ten-minute rest after dressing lets the fennel soften just enough to meld with the cabbage without losing its delicate crunch. The dressing itself is whisked together from pantry staples — olive oil, lemon juice, honey, cumin, and ginger — so there's no fussing over complicated components. Because every ingredient here is naturally tree-nut-free (the optional pistachios are easy to skip entirely), you can serve this confidently without scanning labels or worrying about hidden additives. It works beautifully as a light lunch on its own, a vibrant side alongside roasted fish or chicken, or a showstopper addition to a holiday spread. Fresh, festive, and genuinely effortless — this is the kind of recipe that looks far more impressive than the effort it actually takes.
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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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