Rice Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and bold, layered flavor — crisp fennel and purple cabbage tossed with sweet orange segments and earthy julienned carrot, all pulled together by a smoky, citrus-forward dressing. The smoked paprika and cumin give the whole thing a warm, almost grilled quality that you'd never expect from a raw vegetable dish, and it works beautifully. Fresh orange juice squeezed straight from the segmented fruit does double duty in the dressing, so nothing goes to waste and the brightness is completely natural. A short ten-minute rest lets the vegetables relax just enough to soak up every bit of that honey-kissed vinaigrette without going limp. It's naturally grain-free from top to bottom — no fillers, no starchy add-ins, just clean whole ingredients that happen to be stunning on a plate. Optional pumpkin seeds add a satisfying crunch and a little extra richness if you want to round it out. Serve it alongside grilled fish or roasted chicken, or pile it into a bowl on its own — either way, it disappears fast.
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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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