Citric Acid Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a showstopper on the table — vivid purple cabbage, jewel-bright orange segments, and ribbons of fennel all tumbled together in a smoky, honey-kissed dressing. The smoked paprika and cumin give it a warmth that feels almost unexpected for a cold salad, and that contrast is exactly what makes it so craveable. For anyone navigating a citric acid sensitivity, the tricky part with slaws is usually the bottled dressings, which are loaded with citric acid as a preservative — this one sidesteps all of that by building the dressing entirely from fresh-squeezed orange and lemon juice. Every ingredient here is whole and straightforward, so you know exactly what's going into the bowl. The 10-minute rest is a small but important step that lets the vegetables relax and drink up the dressing, turning crisp raw fennel into something tender and deeply flavorful. A scatter of pumpkin seeds on top adds a satisfying crunch that rounds out every bite. It works beautifully alongside grilled proteins or as a bright, fresh counterpoint to anything rich and hearty.
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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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