Artificial Flavors Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a bright, crunchy showstopper that earns every bit of its flavor from real, whole ingredients — no flavor packets, no shortcuts, nothing artificial in sight. Thinly sliced fennel and shredded red cabbage form the base, while julienned carrots and fresh orange segments bring sweetness and color that no lab-made additive could replicate. The dressing is where things get genuinely exciting: smoked paprika and cumin give it a warm, earthy depth, while fresh-squeezed orange and lemon juice keep everything lively and bright. Because the citrus juice comes straight from the oranges you segment for the slaw itself, every drop of flavor is traceable and clean. A short ten-minute rest lets the vegetables soften just enough to soak up the dressing without going limp, which means the texture stays satisfying all the way to the last bite. Scattered fennel fronds and raw pumpkin seeds on top add a finishing touch that looks like you spent way more time than you actually did.
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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
- 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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