Walnut 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 table but comes together with minimal effort. The anise-sweet fennel softens just enough after a short rest in the dressing, making every bite tender and refreshing rather than raw and sharp. A cumin-and-ginger-spiked lemon vinaigrette ties everything together with a subtle warmth that plays beautifully against the cool mint and tart citrus. Because the crunch here comes entirely from fresh vegetables, there's no need to worry about nut-heavy dressings or trail-mix-style toppings sneaking in where they don't belong — the optional pistachios are easy to skip entirely without losing anything essential. It's the kind of side dish that works just as well alongside grilled fish or roasted chicken as it does on its own as a light lunch. Make it once and it'll become your go-to whenever you need something vibrant and a little unexpected on the table.
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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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