Barley Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — jewel-toned cabbage, sweet fresh figs, and a golden dressing that smells like a farmers market in the best possible way. The apple cider vinegar and honey dressing gets a quiet warmth from grated ginger and turmeric, making every bite feel bright and a little unexpected. A short rest lets the cabbage soften just enough to soak up all that tangy-sweet flavor before the figs go in, so nothing gets bruised or lost. Those quartered figs folded in at the end are the real star — jammy, fragrant, and completely at home next to the crunch of carrot and scallion. Everything here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — just fresh produce and pantry staples doing exactly what they should. It works beautifully as a side for grilled proteins, tucked into a wrap, or honestly eaten straight from the bowl while you're still standing at the counter.
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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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