Rye Free Pomegranate & Citrus Fennel Slaw with Mint

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Pomegranate & Citrus Fennel Slaw with Mint

This slaw is a full-on celebration of fresh, bright flavors — crisp fennel and shredded cabbage meet juicy citrus segments, jewel-like pomegranate arils, and a shower of torn mint for something that looks as stunning as it tastes. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, which gives the whole bowl a subtle depth without overpowering the produce. Slicing the fennel paper-thin on a mandoline is the move here — it softens just enough after a short rest in the dressing to become silky and mellow rather than sharp. Every single ingredient in this recipe is naturally grain-free, so there's no need to audit labels or swap anything out to keep it safe for those avoiding rye and related grains. It comes together without any specialty products, just good olive oil, fresh citrus, and pantry spices you likely already have. A handful of dry-roasted pistachios on top adds a satisfying crunch and a little richness that ties everything together beautifully. This is the kind of salad that disappears fast at a dinner table — colorful, refreshing, and genuinely hard to stop eating.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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