Vegetarian Pomegranate & Citrus Fennel Slaw with Mint
This slaw is a full-on celebration of color and texture — crisp fennel and cabbage layered with juicy citrus segments, jewel-bright pomegranate arils, and a shower of fresh mint. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and it pulls every element together into something that tastes far more sophisticated than the effort involved. Slicing the fennel paper-thin on a mandoline is the real move here — it transforms what can be a bold, assertive vegetable into something delicate and almost floral. A short ten-minute rest lets the fennel soften just enough and gives the spiced dressing time to sink into every layer. The optional pistachios on top add a satisfying crunch and a little richness that rounds out all that brightness. This is the kind of salad that earns compliments at a dinner party but is genuinely easy enough to throw together on a weeknight — no meat, no fuss, just produce doing exactly what it does best.
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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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