Vegetarian Smoky Paprika Fennel & Citrus Slaw
This slaw is a serious showstopper — vibrant, crunchy, and layered with flavors that feel far more complex than the ingredient list suggests. Thinly sliced fennel and shredded red cabbage form the backbone, while julienned carrots and fresh orange segments bring sweetness and a juicy brightness that cuts right through. The real magic is in the dressing: smoked paprika and cumin give it a warm, earthy depth that you don't usually expect from a slaw, balanced by a hit of lemon and a touch of honey. Letting everything rest for ten minutes before serving is a small step that makes a big difference — the vegetables soften just enough to soak up all that smoky citrus dressing without losing their satisfying bite. Optional fennel fronds and raw pumpkin seeds on top add a finishing touch that makes it look as good as it tastes. It works beautifully as a side alongside grain bowls, tacos, or grilled halloumi, and it's the kind of dish that disappears fast at a table.
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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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