Tree Nut Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — crisp fennel shaved paper-thin, shredded cabbage, juicy citrus segments, and jewel-bright pomegranate arils all tossed in a bright, cumin-kissed lemon dressing. Torn mint and feathery fennel fronds finish it with an herby freshness that makes every bite feel alive. The whole thing comes together without a single ingredient that could hide a tree nut, and the optional pistachios are easy to leave off entirely if you want to keep it completely safe for anyone with a nut allergy. What makes this dressing so good is how the olive oil, lemon juice, and honey emulsify into something silky that clings to every strand of vegetable. Letting the slaw rest for ten minutes before the final toss is a small step that pays off big — the fennel softens just enough to lose its raw edge while still holding its crunch. Serve it alongside grilled fish or chicken, or pile it onto a grain bowl for a lunch that looks like it came from a restaurant.
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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)
Can be omittedpistachios
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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