Low Sodium Smoky Paprika Fennel & Citrus Slaw

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Smoky Paprika Fennel & Citrus Slaw

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Ingredients

4 servings

For the slaw

1 medium fennel bulb, cored and very thinly sliced, fronds reserved
Fresh Fennel Organic - Fennel Cal-Organic Farms® Organic Fennel Fennel / Sweet Anise Trader Joe's Fresh Fennel
See all
2 cups red cabbage, very thinly shredded
2 medium navel oranges, peeled and segmented
2 medium carrots, peeled and julienned or coarsely grated

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh orange juice (from the segmented oranges)
1 tbsp fresh lemon juice
1 tsp smoked paprika
½ tsp ground cumin
1 tsp honey
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh fennel fronds, roughly chopped (optional)
2 tbsp raw pumpkin seeds (optional)

Instructions

1
Segment the oranges over a small bowl to catch the juice: slice off the top and bottom of each orange, stand it upright, and cut away the peel and pith following the curve of the fruit. Slice between the membranes to release each segment. Squeeze the spent membranes over the bowl to collect the juice; measure out 3 tbsp for the dressing.
2
In a small bowl, whisk together the olive oil, 3 tbsp orange juice, lemon juice, smoked paprika, cumin, honey, salt, and black pepper until the dressing is smooth and uniform in color.

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