Artificial Food Coloring Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful bowl — the deep purple of the red cabbage, the golden turmeric dressing, and those jewel-like quartered figs make it look like something you'd order at a fancy bistro, except you made it in your own kitchen. Every bit of color here comes straight from real food: fresh produce, a drizzle of honey, and a pinch of ground turmeric, with zero synthetic dyes anywhere in sight. That matters more than it might seem, since store-bought slaws and bottled dressings are surprisingly common culprits for hidden artificial colorings. The dressing itself is bright and tangy from apple cider vinegar, rounded out with ginger and olive oil for a balance that feels lively without being sharp. A short rest lets the cabbage soften just enough to soak up all that flavor before the figs go in — folded in gently at the end so they stay whole and luscious rather than turning into mush. It's the kind of side dish that works alongside grilled proteins, tucked into a wrap, or honestly just eaten straight from the bowl.
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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.
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