Eggless Smoky Paprika Fennel & Citrus Slaw
This slaw is a serious showstopper — vivid purple cabbage, jewel-bright orange segments, and feathery fennel fronds piled high with a dressing that smells like a smoky, citrus-laced dream. The magic comes from smoked paprika and cumin whisked into fresh orange and lemon juice, giving every strand of vegetable a warm, earthy depth that feels far more complex than the ingredient list suggests. Because the dressing is built entirely from olive oil, citrus, spices, and a touch of honey, there's no mayo, no aioli, and nothing to second-guess — just clean, bold flavor that happens to be completely egg-free without any substitutions required. A short ten-minute rest lets the fennel and cabbage soften just enough to absorb the dressing while still holding their satisfying crunch. The optional pumpkin seeds add a nutty finish and a little extra texture that takes the whole thing over the top. Serve it alongside grilled proteins, tuck it into tacos, or let it shine as a standalone side — it's versatile enough to earn a permanent spot in your rotation.
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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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