Turkey Free Pomegranate & Citrus Fennel Slaw with Mint
This vibrant slaw is a 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 pull the whole bowl together in a way that feels both refreshing and a little unexpected. Paper-thin fennel slices are the real secret here; a mandoline or a patient hand with a sharp knife gets them translucent enough to soften beautifully after just ten minutes of resting in the dressing. Every single ingredient in this recipe is naturally free from poultry, so there's no substituting or second-guessing — just clean, produce-forward cooking from start to finish. It works equally well as a light standalone dish or alongside grilled fish, grain bowls, or anything that could use a pop of color and acidity on the plate. The optional pistachios add a satisfying crunch and a little richness that rounds out the brightness of the citrus without overwhelming it. Make it once and it'll become your go-to when you want something that looks impressive but comes together with almost no effort.
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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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