Almond Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a showstopper on the table — vivid purple cabbage, jewel-bright orange segments, and pale ribbons of fennel all tumbled together in a dressing that smells like a Spanish kitchen. Smoked paprika and cumin give the citrusy vinaigrette a warm, earthy backbone that makes this feel like far more than a simple side salad. The trick of squeezing the spent orange membranes directly into the dressing means every drop of flavor gets used, and the whole thing comes together in one large bowl with minimal fuss. After a short rest, the vegetables soften just enough to soak up the smoky-sweet dressing without losing their satisfying crunch. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Optional pumpkin seeds add a pleasant toasty bite on top, and the feathery fennel fronds make it look like something you'd order at a bistro. Serve it alongside grilled fish, roasted chicken, or honestly just eat it straight from the bowl — no one will judge you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, cored and very thinly sliced, fronds reserved
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!