Chestnut 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-laced dream. The smoked paprika and cumin give the whole thing a warm, earthy backbone that you wouldn't expect from a salad, while the fresh orange juice and lemon keep it lively and bright. Folding in the orange segments at the end means they stay intact and burst with juice in every bite rather than dissolving into the mix. A short ten-minute rest before serving is the secret move here — it lets the vegetables relax just enough to soak up the dressing without losing their satisfying crunch. Everything in this recipe is a whole, recognizable ingredient, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. The optional pumpkin seeds add a gentle nuttiness and a little textural contrast that rounds the whole dish out beautifully. Whether you're serving it alongside grilled fish, tucking it into tacos, or eating it straight from the bowl, this slaw earns its place at the table every single time.
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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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