Gelatin Free Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a riot of color and bold flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shreds of carrot all brought together by a smoky, citrus-forward dressing. The smoked paprika and cumin give it a warm, almost barbecue-adjacent depth that you wouldn't expect from a no-cook salad, while the fresh orange and lemon juice keep everything bright and lively. Gelatin shows up in more places than most people realize — from store-bought dressings to packaged slaws — so making this entirely from scratch means you know exactly what's going in the bowl. Every ingredient here is whole and plant-based, so there's nothing to second-guess. The trick of letting the slaw rest for ten minutes before serving is a small step that makes a real difference, softening the vegetables just enough to let the dressing soak in without losing any of the crunch. Scattered fennel fronds and raw pumpkin seeds on top add a finishing touch that makes it look as good as it tastes. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it holds up beautifully either way.
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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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