Pescatarian Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of fresh produce — crisp fennel shaved paper-thin, jewel-bright citrus segments, and a shower of pomegranate arils that practically glitter in the bowl. The combination of navel orange and blood orange (or grapefruit) brings a sweet-tart brightness that plays beautifully against the anise note of the fennel and the cooling punch of torn mint. A quick cumin-and-ginger-spiked lemon dressing ties everything together with just enough warmth to make it feel like more than a simple salad. Letting the slaw rest for ten minutes before the final toss is a small but important step — it softens the fennel just enough and lets those flavors really bloom. Naturally plant-forward and completely free of meat, this dish fits effortlessly into a pescatarian spread, whether you're pairing it alongside grilled fish, seafood tacos, or serving it as a vibrant standalone starter. The optional pistachios add a satisfying crunch and a little richness that rounds out every bite. It's the kind of dish that looks like you spent hours on it but comes together with nothing more than a sharp knife and a good whisk.
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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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