Shellfish 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 tangled together 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 backbone that plays beautifully against the brightness of fresh orange and lemon juice. Letting the slaw rest for ten minutes before serving is a small but important step — the vegetables soften just enough to soak up the dressing without losing their satisfying crunch. Because every component here is a whole, recognizable ingredient, there's no need to scrutinize labels for hidden seafood-derived additives or cross-contamination risks that can sneak into store-bought slaws and dressings. The optional pumpkin seeds add a lovely nuttiness and a little extra texture, while the reserved fennel fronds make it look genuinely restaurant-worthy with almost zero extra effort. It works beautifully as a side for grilled chicken or tucked into tacos, but honestly it's good enough to eat 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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