Pistachio Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a serious showstopper — vibrant, crunchy, and layered with flavors that feel anything but ordinary. Thinly sliced fennel, shredded red cabbage, and julienned carrots get tossed in a smoky paprika and cumin dressing brightened with fresh orange and lemon juice, then finished with juicy citrus segments folded in at the end. The smoked paprika is the real secret weapon here, giving the whole bowl a warm, slightly earthy depth that plays beautifully against the sweetness of the navel oranges and honey. A short ten-minute rest lets the vegetables relax into the dressing, so every bite is perfectly balanced rather than sharp or raw-tasting. Every ingredient in this recipe is naturally free from tree nuts of any kind — no swaps needed, no label-checking required. The optional pumpkin seeds add a satisfying crunch and keep things in safe territory, making this a confident choice for anyone navigating nut-related restrictions at the table. Serve it alongside grilled proteins, pile it into grain bowls, or bring it to a potluck where it will absolutely steal the show.
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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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