Xanthan Gum Free Smoky Paprika Fennel & Citrus Slaw
This slaw is a bright, bold showstopper that earns its place on any table — crisp fennel, jewel-toned red cabbage, sweet orange segments, and tender carrot all pulled together by a smoky, citrus-forward dressing that genuinely makes you want to eat the whole bowl. The smoked paprika and cumin give it a warm, earthy depth that you don't usually expect from a slaw, while the fresh orange juice and lemon keep everything lively and light. Every single ingredient here is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label or swap out — the dressing emulsifies beautifully with just a good whisk and a drizzle of olive oil. That short ten-minute rest is the quiet secret to the whole dish: the vegetables soften just enough to absorb the dressing without losing their satisfying crunch. Finishing with fennel fronds and raw pumpkin seeds adds a little herbal freshness and a gentle nuttiness that rounds everything out. It works as a vibrant side alongside grilled proteins, tucked into tacos, 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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