BHA & BHT Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and flavor — shaved fennel, purple cabbage, sweet orange segments, and tender carrot all pulled together by a smoky, citrus-forward dressing that you whisk up in minutes. The smoked paprika and cumin give it a warm, almost campfire depth that you wouldn't expect from a raw vegetable dish, and the fresh orange juice squeezed right from the segmented fruit keeps everything bright and lively. Avoiding BHA and BHT is genuinely tricky with packaged dressings and bottled condiments, since those preservatives hide in a surprising number of store-bought products — but every single component here is a whole food or a pantry staple with nothing to hide. Extra virgin olive oil, fresh citrus, ground spices, a touch of honey: that's the whole dressing, and it's better than anything in a bottle anyway. Letting the slaw rest for ten minutes before serving is a small step that makes a real difference, softening the vegetables just enough so the flavors meld without losing any of the satisfying crunch. A scatter of raw pumpkin seeds on top adds a nutty finish and a little extra texture that makes this feel like a complete, restaurant-worthy side. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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