Beef Free Fig & Apple Cider Vinegar Cabbage Slaw
Sweet, tangy, and genuinely stunning on the plate, this slaw brings together two kinds of shredded cabbage, grated carrot, and fresh figs in a way that feels far more special than your average side dish. The dressing is the real secret — apple cider vinegar, honey, grated ginger, and a pinch of turmeric come together into something bright and warmly spiced that soaks into the cabbage as it rests. That short 15-minute rest is worth every second, letting the vegetables soften just enough to soak up all that flavor without losing their satisfying crunch. Folding the quartered figs in at the end keeps them intact so you get little bursts of jammy sweetness in every bite. Scallions and flat-leaf parsley round things out with a fresh, herby lift that keeps the whole bowl feeling light. Every single ingredient here is naturally free from beef and any meat-based additions, so there's nothing to swap or second-guess — just straightforward, wholesome cooking. It works beautifully alongside grilled fish or roasted chicken, or honestly holds its own as a standalone lunch.
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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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