BHA & BHT Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a bright apple cider vinegar dressing that ties it all together with warmth from ginger and turmeric. Avoiding BHA and BHT can be trickier than it sounds with packaged dressings and pre-made slaws, since those preservatives sneak into bottled condiments and processed oils all the time. Here, every single ingredient is whole and clean, so you know exactly what's going into the bowl. The dressing comes together with a quick whisk of olive oil, honey, and vinegar, and a short rest lets the cabbage soften just enough to soak up all that tangy goodness. Folding in the figs at the end keeps them plump and jammy rather than crushed, which makes every bite a little different. It's the kind of side dish that looks impressive on a table but asks almost nothing of you in the kitchen.
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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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