Celery Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a vibrant, crunchy celebration of bold flavors — thinly sliced fennel, shredded red cabbage, sweet orange segments, and julienned carrots all tossed in a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl standing at the counter. The smoked paprika and cumin give the dressing a warm, earthy depth that plays beautifully against the brightness of fresh orange and lemon juice, while a touch of honey ties everything together without tipping into sweetness. Slaws can be tricky territory when you're avoiding celery, since many store-bought versions and classic recipes lean on celery seed or celery salt for that signature savory kick — here, the fennel and spice blend do all that heavy lifting naturally. A short ten-minute rest after tossing lets the vegetables relax just enough to absorb the dressing while keeping their satisfying crunch intact. The optional pumpkin seeds add a toasty finish and a little extra texture that makes this feel like a fully composed dish rather than a simple side. It works beautifully alongside grilled proteins, tucked into tacos, or served as a light standalone lunch when you want something fresh and a little unexpected.
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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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