Turmeric Free Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a showstopper — jewel-bright pomegranate arils, juicy citrus segments, and paper-thin fennel come together in a bowl that looks like it belongs on a restaurant menu but comes together with minimal effort. The dressing leans on cumin, ginger, lemon juice, and honey for a warm, tangy kick that ties every element together without a trace of turmeric, making it a genuinely easy choice for anyone navigating that particular spice restriction. Fennel sliced translucent-thin on a mandoline is the real secret here — it softens just enough after a short rest in the dressing, losing any sharpness while keeping a satisfying crunch. Torn fresh mint and chopped fennel fronds add a cool, herby lift that keeps each bite feeling bright and alive. A handful of dry-roasted pistachios scattered over the top at the end adds a buttery crunch that rounds everything out beautifully. This is the kind of side dish that disappears fast at a dinner table, and nobody will believe how simple it was to pull off.
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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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