Lactose Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a bright, bold showstopper that earns its place on any table — crunchy fennel and red cabbage meet juicy orange segments and sweet-earthy carrots, all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The smoked paprika and cumin give it a warm, almost grilled depth that you wouldn't expect from a raw vegetable dish, while the fresh lemon and orange juice keep everything lively and light. Because every single component here is naturally plant-based and dairy-free, there's no substituting or swapping required — it just works as written. Slaw can sometimes feel like an afterthought, but letting it rest for ten minutes before serving is the quiet trick that transforms it from good to genuinely great, softening the vegetables just enough to let the dressing sink in. The optional pumpkin seeds add a satisfying crunch and a little extra richness without any dairy in sight. It's the kind of side dish that travels well to a potluck, holds up next to grilled proteins, or honestly stands alone as a light lunch.
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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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