Turmeric Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a riot of color and flavor — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender shredded carrot all tossed in a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The smoked paprika does the heavy lifting here, lending that deep, slightly earthy warmth that makes the whole thing feel more complex than the ingredient list suggests. A touch of cumin and honey round out the dressing beautifully, balancing the brightness of fresh orange and lemon juice without tipping into sweetness. For anyone navigating a turmeric restriction, this is the kind of vibrant, golden-hued dish that proves you don't need that spice to get bold color or depth — smoked paprika handles both with ease. The ten-minute rest after tossing is a small but important step; it lets the vegetables relax just enough to absorb the dressing while keeping their satisfying crunch. Pumpkin seeds and feathery fennel fronds scattered over the top add texture and a finishing touch that makes it look genuinely impressive on the table. It works as a side for grilled proteins, tucked into wraps, 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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