Macadamia Free Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a feast for the eyes before it even hits the table — deep purple cabbage, bright orange segments, and pale ribbons of fennel all tumbled together in a dressing that smells like a warm summer evening. Smoked paprika and cumin give the citrusy vinaigrette a subtle, earthy depth that makes this feel far more complex than the handful of simple ingredients would suggest. The technique of segmenting the oranges fresh and squeezing every last drop of juice into the dressing means nothing goes to waste and the flavor is genuinely bright and alive. A short ten-minute rest lets the vegetables relax into the dressing without going limp, so you get that perfect balance of tender and crisp in every bite. Optional pumpkin seeds add a satisfying crunch and a little extra richness, keeping the whole dish completely free of tree nuts without any substitutions or workarounds needed. This is the kind of side dish that quietly steals the show at a cookout or weeknight dinner, pairing beautifully with grilled fish, roasted chicken, or even tucked into a wrap.
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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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