Red Meat Allergy Friendly Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of bright, fresh flavors — crisp fennel and shredded cabbage layered with juicy citrus segments, jewel-like pomegranate arils, and a shower of torn mint. The cumin-and-ginger-spiked lemon dressing ties everything together with just enough warmth to keep it interesting without overpowering the produce. Because the whole dish is built around vegetables, fruit, and olive oil, it naturally sidesteps any concern about red meat or hidden animal-derived ingredients that can sneak into store-bought dressings and prepared salads. Slicing the fennel paper-thin on a mandoline is the move here — it softens beautifully after a short rest in the dressing, losing any sharpness while keeping that delicate anise note. The citrus segments are cut supremed-style, so every bite gets a burst of juice rather than a mouthful of bitter pith. Optional pistachios add a satisfying crunch on top if you want a little extra texture. It works as a vibrant side for a weeknight dinner or as a showstopper salad you'd genuinely be proud to bring to a table full of guests.
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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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