Xanthan Gum Free Pomegranate & Citrus Fennel Slaw with Mint
Crisp fennel, jewel-bright citrus segments, and bursts of pomegranate make this slaw one of those dishes that looks almost too pretty to eat — almost. The dressing comes together with a quick whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, and it coats every shred of cabbage and paper-thin fennel slice without any thickeners or stabilizers in sight. That matters because so many bottled dressings and packaged slaws sneak in additives that can be hard to track down on a label — here, every single ingredient is straightforward and easy to verify. A short ten-minute rest lets the fennel soften just enough and lets the flavors meld beautifully before you fold in the mint and pomegranate arils at the end. The torn mint and chopped fennel fronds add a fresh, herby lift that ties the whole bowl together, and a handful of dry-roasted pistachios on top gives you a satisfying crunch if you want it. It works as a vibrant side for grilled proteins, a light lunch on its own, or a showstopper addition to any spread where you want something that tastes as good as it looks.
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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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