Cinnamon Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and bold flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shredded carrot all pulled together by a smoky, citrus-forward dressing. The smoked paprika does the heavy lifting here, lending that warm, deep complexity that makes the whole bowl feel far more sophisticated than a simple vegetable dish has any right to be. A touch of cumin and honey rounds everything out without tipping into sweetness, and the fresh orange juice in the dressing ties back to the segments folded through the slaw itself. For anyone navigating a cinnamon sensitivity, warm spice blends can be a minefield — but this recipe leans entirely on paprika and cumin, so you get all the depth and none of the worry. That short ten-minute rest before serving is worth every second, letting the vegetables relax into the dressing and the flavors bloom into something cohesive and bright. Scattered fennel fronds and raw pumpkin seeds on top add a little herbal freshness and satisfying crunch if you want to take it over the edge. It works beautifully as a side for grilled proteins or as a light standalone lunch 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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