Beef Free Smoky Paprika Fennel & Citrus Slaw
Bright, bold, and built entirely from plants, this slaw is the kind of side dish that steals the show at any table. Thinly sliced fennel and shredded red cabbage form a crisp, colorful base, while fresh orange segments add juicy bursts that make every forkful feel a little celebratory. The real magic is in the dressing — smoked paprika and cumin give it a warm, earthy depth that you wouldn't expect from something so light and fresh. A short rest before serving lets the vegetables soften just enough to soak up all that citrusy, smoky flavor without losing their satisfying crunch. It pairs beautifully alongside grilled fish, roasted chicken, or even tucked into a wrap, and the optional pumpkin seeds add a subtle nuttiness that rounds everything out. Clean, vibrant, and completely free of any animal-based proteins, this is the kind of recipe that proves you don't need to compromise on flavor to eat exactly the way you want.
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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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