Mushroom Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a bright, bold showstopper that earns its place on any table — crunchy ribbons of fennel and red cabbage tossed with sweet orange segments and julienned carrot, all pulled together by a smoky, citrus-forward dressing. The smoked paprika and cumin give it a warm, earthy depth that you wouldn't expect from something so fresh and vibrant, and the honey rounds out the acidity just enough to keep things balanced. Because every single ingredient here is a whole vegetable, a spice, or a simple pantry staple, there's no need to scan labels or second-guess what's hiding in a store-bought mix. That short resting period after tossing is the secret weapon — it lets the vegetables relax into the dressing so the flavors genuinely meld rather than just sitting on top of each other. Finishing with fennel fronds and raw pumpkin seeds adds a little herbal pop and satisfying crunch without complicating anything. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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