Soy Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a showstopper on the table — vivid purple cabbage, jewel-bright orange segments, and pale ribbons of fennel all tumbled together in a dressing that smells like a smoky, citrus-laced dream. The smoked paprika and cumin give it a warmth and depth you wouldn't expect from a raw salad, while the fresh orange and lemon juice keep everything bright and lively. Because the dressing is built entirely from olive oil, citrus, spices, and honey, there's no need to scrutinize labels or worry about hidden soy sneaking in through bottled sauces or emulsifiers. The technique of segmenting the oranges directly over the bowl is a small step that pays off big — you capture every drop of juice and get those clean, membrane-free segments that hold their shape when folded in. A short ten-minute rest before serving is the secret to getting the vegetables to relax into the dressing without going limp. Finish it with fennel fronds and a handful of pumpkin seeds for a little crunch, and you've got a side dish that genuinely earns its place next to anything coming off the grill.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!