Brazil Nut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuine crowd-pleaser — crisp shredded cabbage and sweet fresh figs might sound like an unexpected pairing, but one bite and it all makes perfect sense. The apple cider vinegar dressing brings a bright, tangy backbone, while honey, fresh ginger, and a touch of turmeric round everything out into something warm and complex. Scallions and flat-leaf parsley keep it fresh and a little herby, and the grated carrot adds a pop of color that makes the whole bowl look stunning on a table. A short rest before the figs go in lets the cabbage soften just enough to soak up all that dressing without going limp. Folding the figs in at the end is a smart move — they stay plump and jammy rather than breaking down into the mix. The ingredient list is entirely whole-food and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It's the kind of side dish that works just as well next to grilled chicken as it does alongside a cheese board.
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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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