Pork Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, citrus segments, and paper-thin fennel all tumbling together in a bowl that looks like it belongs on a restaurant table. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and it pulls every element into something that tastes far more complex than the effort involved. Letting the dressed slaw rest for ten minutes is a small but important step — it softens the fennel just enough while keeping that satisfying crunch in the cabbage. Fresh mint and reserved fennel fronds go in at the end so they stay bright and fragrant rather than wilting into the mix. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-reading stress or ingredient swapping required — just clean, vibrant produce and pantry staples. The optional pistachios add a toasty, buttery crunch on top that makes the whole thing feel a little more substantial. Whether you're serving it alongside grilled fish, tucking it into a grain bowl, or eating it straight from the bowl with a fork, this slaw delivers serious flavor with very little fuss.
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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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