Rye Free Smoky Paprika Fennel & Citrus Slaw

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Smoky Paprika Fennel & Citrus Slaw

This vibrant slaw is a serious crowd-pleaser — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender carrot all tossed in a smoky, citrus-forward dressing that tastes far more complex than the ingredient list suggests. The smoked paprika and cumin give the whole thing a warm, earthy depth, while the fresh orange and lemon juice keep it bright and lively. Everything here is naturally grain-free and built entirely from whole vegetables, citrus, and pantry spices, so there's no need to scrutinize labels or swap out anything to make it work for a rye-free table. A short ten-minute rest after tossing is the secret move — it lets the vegetables relax just enough to absorb the dressing without losing their satisfying crunch. Optional pumpkin seeds add a toasty finish and a little extra texture if you want to take it over the top. Whether you're serving it alongside grilled fish, tucking it into tacos, or just eating it straight from the bowl, this slaw delivers serious flavor with minimal effort.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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