Coconut Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a showstopper on the table — vivid purple cabbage, jewel-bright orange segments, and pale ribbons of fennel all tossed in a smoky, citrus-forward dressing that tastes far more complex than the ingredient list suggests. The smoked paprika and cumin give the whole thing a warm, earthy backbone, while fresh orange and lemon juice keep it bright and lively. Many store-bought slaws and bottled dressings sneak in coconut-derived emulsifiers or oils, so making this one from scratch with straightforward pantry staples is a genuinely satisfying move. The dressing comes together with a quick whisk of olive oil, citrus juice, honey, and spices — nothing hidden, nothing unnecessary. A short ten-minute rest after tossing lets the vegetables relax into the dressing, so you get that perfect balance of tender and crisp in every bite. Fennel fronds and raw pumpkin seeds on top add a finishing touch that looks like you really put in the effort, even though the whole thing is remarkably simple to pull off. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — it holds up beautifully either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!