Lupin Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a showstopper on any table — vivid purple cabbage, jewel-bright orange segments, and ribbons of fennel all tossed in a smoky, citrus-forward dressing that tastes far more complex than the effort involved. The smoked paprika and cumin give the whole thing a warm, earthy backbone, while fresh orange and lemon juice keep it lively and bright. Letting it rest for ten minutes before serving is the small but crucial step that transforms crisp raw vegetables into something silky and deeply flavored. For anyone navigating lupin-free eating, this kind of recipe is a genuine relief — every ingredient is straightforward, whole, and easy to verify, with no flour blends or processed additions to second-guess. Fennel can feel like an intimidating ingredient, but sliced paper-thin it mellows beautifully and pairs perfectly with the sweetness of navel orange. The optional pumpkin seeds add a satisfying crunch and a little extra richness without complicating the ingredient list. Whether you're serving it alongside grilled fish, tucking it into a wrap, or eating it straight from the bowl, this slaw delivers serious flavor with minimal fuss.
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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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