Seed Oil Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and bold flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shredded carrot all brought together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The dressing is built on extra virgin olive oil, fresh orange and lemon juice, smoked paprika, and cumin, so every drop of it is clean and intentional — no refined or industrial oils anywhere in sight. That matters more than people realize with slaws, since bottled dressings and even many restaurant versions quietly rely on canola or soybean oil as their base. Here, the olive oil carries the smokiness of the paprika beautifully and gives the whole thing a richness that feels indulgent without being heavy. A short ten-minute rest lets the vegetables relax into the dressing, softening just enough to make each forkful cohesive and deeply flavored. Finishing with fennel fronds and raw pumpkin seeds adds a little herbal brightness and satisfying crunch that takes it from simple side to something you'd genuinely be proud to put on the table. It's the kind of recipe that proves eating without compromise doesn't mean eating without excitement.
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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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