Pistachio Free Pomegranate & Citrus Fennel Slaw with Mint
This vibrant slaw is a showstopper of fresh flavors and textures — crisp fennel shaved paper-thin, tender shredded cabbage, and jewel-bright citrus segments all tossed in a honey-lemon dressing with warm hints of cumin and ginger. The pomegranate arils add little bursts of tartness, while torn mint and feathery fennel fronds make every bite feel genuinely alive. It's the kind of dish that looks like it came from a restaurant but comes together with a sharp knife and about fifteen minutes of prep. The dressing is completely nut-free as written, built entirely from olive oil, fresh lemon juice, and pantry spices — no hidden nut oils or blended sauces to second-guess. The recipe does list pistachios as an optional garnish, so simply skip that step and the rest of the dish stands beautifully on its own without losing any of its appeal. Bright, refreshing, and a little unexpected, this slaw works as a light lunch, a side for grilled fish or chicken, or an impressive addition to any spread where you want something that genuinely earns compliments.
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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)
Can be omittedpistachios
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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