Chestnut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a stunning balance of tangy, sweet, and earthy — the kind of side dish that quietly steals the show at any table. Two types of shredded cabbage and grated carrot form a crisp, colorful base, while fresh figs bring a jammy sweetness that feels genuinely special. The dressing is where everything comes together: apple cider vinegar, honey, grated ginger, and a touch of turmeric create something bright and complex without a single complicated step. A short rest lets the cabbage soften just enough to soak up all that flavor before the figs are gently folded in at the end, keeping them intact and beautiful. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It works beautifully alongside grilled proteins, tucked into wraps, or served as a fresh counterpoint to richer dishes. Simple to pull together and genuinely impressive to look at, this is the kind of recipe you'll find yourself coming back to all season long.
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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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