Wheat Free Pomegranate & Citrus Fennel Slaw with Mint
This vibrant slaw is a celebration of bright, fresh flavors — crisp fennel and shredded cabbage layered with juicy citrus segments, jewel-like pomegranate arils, and a shower of torn mint. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and every single ingredient on that list is naturally free of wheat, so there's no label-scanning or substitution stress involved. Paper-thin fennel slices are the real secret here — sliced on a mandoline or with a sharp knife until nearly translucent, they soften just enough after a short rest in the dressing without losing their delicate anise bite. The combination of navel orange and blood orange (or grapefruit) brings both sweetness and a pleasant tartness that plays beautifully against the pomegranate. A handful of dry-roasted pistachios scattered over the top adds crunch and a little richness to finish things off. This is the kind of salad that looks stunning on a table but comes together with minimal effort — perfect as a light lunch or a showstopping side alongside grilled fish or roasted chicken.
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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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