Soy 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 dressing is a simple emulsion of extra virgin olive oil, fresh lemon juice, honey, and warm spices like cumin and ginger, which means every ingredient is straightforward and easy to verify. That matters when you're navigating labels, because soy hides in so many bottled dressings and pre-made slaws — making your own from scratch here completely sidesteps that problem. A short ten-minute rest lets the fennel soften just enough to meld with the citrus juices and spiced dressing without losing its delicate crunch. Torn fresh mint and chopped fennel fronds add a herby brightness that ties the whole thing together, and a handful of dry-roasted pistachios on top gives it a satisfying, nutty finish. It works beautifully as a light lunch, a vibrant side for grilled fish or chicken, or an impressive addition to any spread where you want something fresh and a little unexpected.
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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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