Cashew Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuine showstopper — the kind of side dish that makes people stop mid-bite and ask what's in it. Two types of shredded cabbage and grated carrot form a crisp, colorful base, while fresh figs bring a jammy sweetness that plays beautifully against the tang of apple cider vinegar. The dressing comes together in seconds with olive oil, honey, grated ginger, and a touch of turmeric, giving everything a warm golden hue and a subtle depth that feels far more complex than the ingredient list suggests. A short rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Folding the figs in at the end keeps them intact and gorgeous, so every serving gets those lush, jewel-like pieces. Store-bought slaws often sneak in unexpected ingredients, but this one is built entirely from whole, straightforward components — no hidden extras to worry about. It works as a bright companion to grilled proteins, a topping for tacos, 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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