Pescatarian Smoky Paprika Fennel & Citrus Slaw
This vibrant slaw is a study in contrasts — crisp fennel and red cabbage meet juicy orange segments and tender carrots, all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The smoked paprika and cumin give it a warm, almost sultry depth that you wouldn't expect from a salad, while the fresh orange juice keeps everything bright and lively. It's the kind of side dish that earns compliments before anyone even takes a bite, just from the color alone. Naturally plant-based in its building blocks, it pairs beautifully alongside grilled fish or seafood, making it an effortless fit for a pescatarian spread without any substitutions or workarounds required. A short ten-minute rest after tossing is the quiet secret here — it lets the vegetables relax into the dressing and transforms the whole thing from crunchy salad into something more cohesive and satisfying. Finish it with fennel fronds and a handful of pumpkin seeds if you want a little extra texture and a touch of visual drama.
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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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