Low Iodine Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a riot of color and flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shredded carrot all pulled together by a smoky, citrus-forward dressing. The smoked paprika and cumin give it a warm, almost campfire-like depth that you wouldn't expect from a raw vegetable dish, and it works beautifully. Managing iodine intake often means scrutinizing packaged dressings and pre-made slaws for hidden additives, but here every single component is a whole, unprocessed ingredient you can feel confident about. Fresh orange juice does double duty — it's squeezed straight from the segmented fruit into the dressing, so nothing goes to waste and nothing mysterious sneaks in. A short ten-minute rest lets the vegetables relax and soak up all that bright, spiced dressing before it hits the table. The optional pumpkin seeds add a satisfying crunch and a little extra richness without complicating the ingredient list. It's the kind of side dish that looks like you spent far more effort than you actually did.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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