Rice Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant table but comes together with nothing more than a sharp knife and a whisk. The fennel is sliced translucently thin so it softens just enough after a short rest in the dressing, losing any raw bite while keeping a satisfying crunch alongside the shredded cabbage. Fresh citrus juice from the segmenting process goes straight into the bowl, adding a natural brightness that makes the honey-cumin-ginger dressing feel layered and alive. Torn mint and chopped fennel fronds weave herbal freshness through every forkful, and a handful of dry-roasted pistachios on top adds a toasty, salty finish if you want it. Every single ingredient here is naturally grain-free, so there's no swapping or substituting needed — this is just a genuinely vibrant, produce-forward dish that happens to work perfectly. It's the kind of side that upstages the main course and has everyone asking for the recipe before they've even finished their first serving.
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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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