Capsaicin Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet grated carrot, and fresh figs that bring a jammy, almost floral richness you don't usually find in a side dish. The dressing leans on apple cider vinegar for brightness, balanced by honey and a whisper of turmeric and ginger, so every bite has that perfect sweet-tangy pull. For anyone navigating capsaicin sensitivity, coleslaw can be a minefield of hidden hot sauce, mustard heat, or spicy seasoning blends — this one sidesteps all of that with a clean, warmly spiced dressing that gets its complexity from ginger and turmeric instead. A short rest lets the cabbage soften just enough to soak up all that flavor without going limp. The figs go in last so they stay intact and gorgeous, adding little pockets of sweetness throughout. It works beautifully alongside grilled proteins, tucked into a sandwich, or honestly just eaten straight from the 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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