Seed Oil 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 built entirely on extra virgin olive oil and fresh lemon juice, which means you get rich, clean fat without a drop of canola, soybean, or any of the refined seed oils that sneak into so many store-bought dressings and bottled vinaigrettes. A touch of honey, cumin, and ginger pulls the whole thing together into something warm and a little unexpected. Slicing the fennel paper-thin on a mandoline is the move here — it softens just enough after a short rest in the dressing, losing any harshness while keeping that delicate anise note. The pomegranate arils add little bursts of tartness that play beautifully against the sweet orange segments and the cooling mint. Optional dry-roasted pistachios on top bring a satisfying crunch without introducing any unwanted oils. It's the kind of side dish that disappears fast at the table and has everyone asking what's in it.
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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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