Hazelnut Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and bold, layered flavor — crisp fennel and red cabbage meet juicy orange segments and tender carrot, all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl standing at the counter. The smoked paprika and cumin give it a warm, almost barbecue-adjacent depth that you wouldn't expect from a salad, while the fresh orange juice keeps everything bright and lively. Because the dressing is built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces — every ingredient here is straightforward and clean. A short rest after tossing is the quiet secret to this dish: the vegetables soften just enough to soak up the dressing without losing their satisfying crunch. Finishing with fennel fronds and pumpkin seeds adds a little herbal freshness and a gentle bite that rounds out the whole thing beautifully. It works as a vibrant side alongside grilled fish or chicken, but it's honestly substantial enough to anchor a light lunch on its own.
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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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