Cashew Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a serious showstopper — vivid purple cabbage, jewel-bright orange segments, and paper-thin fennel all tangled together in a dressing that smells like a smoky, citrus-kissed dream. The smoked paprika and cumin give it a warm, earthy backbone that you wouldn't expect from a slaw, while the fresh orange and lemon juice keep everything bright and lively. Because the dressing is built entirely from pantry staples and fresh produce, there's zero guesswork about hidden tree nuts sneaking in through a store-bought sauce or spice blend. Letting the slaw rest for ten minutes before serving is the small step that makes a big difference — the vegetables soften just enough to soak up all that flavor without going limp. A scatter of pumpkin seeds on top adds a satisfying crunch and a little extra richness that rounds the whole dish out beautifully. It works as a bold side for grilled proteins, a topping for tacos, or honestly just eaten straight from the bowl with a fork.
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!