Pecan Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a bright, bold showstopper that earns its place on any table — crunchy fennel and red cabbage meet juicy orange segments and sweet-spiced dressing in a combination that feels far more sophisticated than the effort involved. The smoked paprika and cumin give the whole thing a warm, earthy depth that you wouldn't expect from a cold salad, and the fresh citrus keeps every bite lively and clean. Because the dressing is built entirely from pantry staples and squeezed-to-order orange juice, there's no mystery about what's going in the bowl — just honest, vibrant ingredients doing exactly what they should. Slaws can sometimes feel like an afterthought, but letting this one rest for ten minutes before serving is the small step that transforms it into something genuinely craveable, as the vegetables soften just enough to soak up all that smoky, citrusy dressing. The optional pumpkin seeds add a satisfying crunch and keep the texture interesting without introducing any tree nut concerns — a smart swap that works beautifully here. Serve it alongside grilled fish, tucked into tacos, or simply on its own as a light lunch that punches well above its weight.
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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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