Paraben Free Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a study in contrasts — crisp fennel and red cabbage meet juicy orange segments and tender carrot, all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl standing at the counter. The smoked paprika and cumin give it a warm, earthy depth that you wouldn't expect from something so fresh and bright, and the honey rounds everything out without tipping it into sweetness. Every ingredient here is whole and straightforward — fresh produce, olive oil, citrus juice, and a handful of spices — so there's no need to scrutinize labels or worry about synthetic preservatives hiding in a bottled sauce. That kind of clean, from-scratch simplicity is exactly what makes this recipe such a reliable go-to. A short rest before serving is the secret move: it lets the vegetables relax just enough to absorb the dressing while still keeping that satisfying crunch. Finish it with fennel fronds and raw pumpkin seeds if you have them, and you've got a side dish that looks like it came from a restaurant but came together in your own kitchen.
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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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