Sesame 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 form the base, then fresh orange segments are folded in for bursts of juicy sweetness throughout. The dressing is where the magic really happens: smoked paprika and cumin give it a warm, earthy depth, while fresh orange and lemon juice keep everything bright and lively. A short ten-minute rest lets the vegetables soften just enough to soak up all that smoky citrus goodness before it hits the table. For anyone navigating sesame allergies or sensitivities, slaws can be a minefield — tahini-based dressings and sesame oil show up constantly in this style of dish. Here, the dressing is built entirely on olive oil and fresh citrus, so there's nothing hidden to worry about. Even the optional pumpkin seeds on top are a safe, seed-forward crunch that keeps the texture interesting without any cross-contact concerns. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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