Alpha Gal Friendly Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet carrot, and fresh scallions all tossed in a bright apple cider vinegar dressing, then finished with juicy quartered figs that make the whole bowl feel a little special. The dressing comes together in seconds with olive oil, honey, grated ginger, and a touch of turmeric, giving it warmth and a gorgeous golden hue without a single ingredient that could cause concern for those managing alpha-gal syndrome. Because alpha-gal reactions are tied to mammalian products, finding crowd-pleasing sides that feel indulgent rather than restricted can be a real challenge — but this one is entirely plant-based in its building blocks, relying on fresh produce and pantry staples that are naturally in the clear. A short rest lets the cabbage soften just enough to soak up all that tangy-sweet dressing before the figs go in, so the texture is tender but never soggy. The figs are folded in gently at the end, keeping them intact and letting their honeyed flavor come through in every bite. It works beautifully as a side for grilled chicken or fish, piled onto a grain bowl, or eaten straight from the bowl with a fork while nobody's watching.
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 →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and coarsely grated
- 6 fresh figs, stemmed and quartered
- 3 scallions, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, turmeric, and 1/4 tsp salt until the honey is fully dissolved and the dressing is uniform in color.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, scallions, and parsley. Pour the dressing over the vegetables and toss thoroughly until every strand is coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!