Gut Friendly Smoky Paprika Fennel & Citrus Slaw
Crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender carrot come together in a slaw that feels genuinely vibrant — the kind of dish that looks like it took far more effort than it actually did. The dressing is built around fresh citrus juice, extra virgin olive oil, smoked paprika, and a touch of cumin, giving every strand of vegetable a warm, smoky depth that balances beautifully against the brightness of the oranges. For anyone focused on keeping their gut happy, this recipe leans hard on whole, plant-based ingredients — fennel and cabbage are both well-regarded for digestive support, and the variety of raw vegetables means you're getting real fiber without any processed fillers or additives to second-guess. A short ten-minute rest after tossing lets the vegetables soften just enough to meld the flavors without losing their satisfying crunch. Optional pumpkin seeds on top add a little extra texture and a quiet nutritional boost that rounds the whole thing out. It works beautifully as a side alongside grilled proteins, tucked into wraps, or honestly just eaten 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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