Oats Free Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a riot of color and bold flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shreds of carrot all brought together by a smoky, citrus-forward dressing. The smoked paprika and cumin give the whole thing a warm, almost sultry depth that you wouldn't expect from a salad, while the fresh orange juice keeps it bright and lively. It's the kind of dish that looks like it took serious effort but comes together with nothing more than a sharp knife and a whisk. For anyone navigating grain-free eating, this recipe is naturally in the clear — every single ingredient is a whole food with zero hidden fillers or grain-based thickeners to worry about. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, softening the vegetables just enough so the dressing really soaks in. A handful of pumpkin seeds on top adds a satisfying crunch and a little extra richness to finish. Serve it alongside grilled fish or roasted chicken, or pile it onto a plate on its own — it holds up beautifully either way.
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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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