Chicken Free Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a study in contrasts — crisp fennel and red cabbage meet juicy orange segments and tender carrots, all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The smoked paprika and cumin give it a warm, earthy depth that you wouldn't expect from something so fresh and bright, while the honey rounds out the acidity just enough to keep everything balanced. Squeezing the orange juice straight from the segmented fruit means the dressing is built on real, lively flavor rather than anything from a bottle. A short rest after tossing lets the vegetables relax into the dressing, so every bite is silky and well-seasoned rather than raw and sharp. It's completely plant-based from start to finish, so there's zero concern about hidden proteins or cross-contact from meat-based ingredients — just clean, whole-food cooking. The optional pumpkin seeds add a satisfying crunch and a little extra richness if you want to take it over the top. Whether you're serving it alongside grilled fish, tucking it into tacos, or eating it straight from the bowl, this slaw holds its own as the star of the table.
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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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