Celery Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a serious upgrade from the mayo-heavy versions that show up at every backyard cookout. Two kinds of shredded cabbage and grated carrot form the crunchy base, but it's the quartered fresh figs that make the whole thing feel a little special — sweet, jammy, and just unexpected enough to get people asking what's in it. The dressing is bright and lively, built on apple cider vinegar, honey, olive oil, and a touch of fresh ginger and turmeric that gives it a warm, golden depth. A short rest lets the cabbage soften just enough to soak up all that flavor without going limp. Because the ingredient list is straightforward and entirely plant-based, there's no need to scan labels or worry about hidden additives — everything here is exactly what it looks like. Fold in the figs at the end so they hold their shape, and you've got a side dish that's as pretty as it is delicious.
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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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