Tree Nut 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, while fresh orange segments add bursts of juicy sweetness throughout. The dressing is where the magic really happens: smoked paprika and cumin give it a warm, earthy depth that plays beautifully against the bright citrus and a touch of honey. Everything gets tossed together and left to rest just long enough for the vegetables to soften slightly and soak up all that smoky, tangy goodness. Optional pumpkin seeds add a satisfying crunch at the end without any of the cross-contact concerns that come with tree nuts — every ingredient here is straightforward and easy to verify. It works as a bold side dish alongside grilled proteins or as a light standalone lunch that somehow feels both fresh and deeply satisfying. The fennel fronds scattered on top are a small touch that makes the whole bowl look like it came straight out of a restaurant kitchen.
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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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