Black Pepper 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 and a little tang. The dressing leans on honey, grated ginger, and turmeric for complexity, so there's absolutely no need for black pepper to make the flavors pop. That's great news if you're avoiding it, because so many slaws and dressings sneak it in without a second thought. A short rest at room temperature lets the cabbage soften just enough to soak up all that golden dressing before the figs go in, keeping them plump and jammy rather than bruised. The scallions and flat-leaf parsley add a fresh, herby lift that keeps every bite feeling lively. It's the kind of side dish that looks impressive on a table but comes together with nothing more than a whisk and a big mixing 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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