Anti Inflammatory Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a riot of color and texture — shaved fennel, shredded red cabbage, sweet orange segments, and julienned carrot all tossed in a smoky, citrus-forward dressing that makes the whole bowl sing. Every single ingredient here earns its place from an anti-inflammatory standpoint: extra virgin olive oil, fresh citrus juice, smoked paprika, cumin, and a rainbow of raw vegetables are exactly the kinds of whole, minimally processed foods that support that goal. The dressing comes together with a quick whisk, and a short 10-minute rest lets the vegetables soften just enough to absorb all that bright, smoky flavor without losing their satisfying crunch. Fennel is the quiet star — its mild anise note mellows beautifully against the sweet orange and the earthy warmth of cumin and paprika. A scatter of raw pumpkin seeds on top adds a nutty finish and a little extra nutritional punch. This makes four generous servings, so it's an easy side to bring to a dinner table or meal-prep for the week ahead.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
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