Crisp green and red cabbage get shredded together with sweet, earthy carrots for a slaw that's all crunch and color. A quick toss with salt draws out just enough moisture so every strand stays crisp instead of watery once dressed. The dressing brings tangy apple cider vinegar, a touch of Dijon, and celery seed for that classic old-fashioned flavor with real depth. A short chill in the fridge lets the cabbage soften slightly while holding onto its bite, so it's ready to scoop straight from the bowl. Finished with a scatter of fresh parsley, this slaw leans on real vegetables and bright, simple seasonings rather than anything processed or heavy. It's an easy, veggie-forward side that fits naturally into a Mediterranean-style spread alongside grilled fish, roasted vegetables, or a bowl of grains.
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 →6 servings
Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl. Sprinkle with the salt and toss to combine, then let the vegetables sit for 10 minutes until slightly softened and a little moisture has been drawn out.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
