Yeast Free Pomegranate & Citrus Fennel Slaw with Mint

Total time30 min

Prep time20 min

Cook time0 min

Yeast Free Pomegranate & Citrus Fennel Slaw with Mint

This slaw is a showstopper — layers of crisp fennel and cabbage tangled with jewel-bright citrus segments, bursting pomegranate arils, and a shower of fresh mint that makes every bite feel alive. The dressing is a simple whisk of olive oil, lemon juice, honey, and warm spices like cumin and ginger, which means there's no fermentation, no vinegar, and absolutely nothing that would trip up a yeast-free approach. It's the kind of recipe that proves eating without yeast doesn't mean eating without excitement. Paper-thin fennel is the secret weapon here — sliced as fine as possible, it softens just enough after a short rest in the dressing while still holding a satisfying crunch. The citrus does double duty, adding brightness and a little natural juice that works right into the dressing as you segment the fruit over the bowl. A handful of dry-roasted pistachios on top adds a toasty, salty finish that ties the whole thing together beautifully. Fresh, vibrant, and genuinely impressive, this is the kind of salad that disappears fast at any table.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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