Chicken Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a stunning mix of textures and flavors — crisp shredded cabbage, sweet fresh figs, and a bright, tangy dressing that ties everything together in the most unexpected way. The apple cider vinegar base gets a warm lift from freshly grated ginger and turmeric, while a touch of honey rounds out the acidity without making things cloying. Two colors of cabbage plus carrot and scallions give you a rainbow in the bowl before the figs even hit the picture. Those quartered figs are folded in at the very end so they stay plump and jammy rather than breaking down into the dressing — a small step that makes a big difference. A short rest at room temperature lets the cabbage soften just enough to absorb all that flavor while keeping its satisfying crunch. This is the kind of side dish that steals the show at a cookout or dinner party, and it comes together with nothing more than a whisk and a large bowl. Completely plant-forward and naturally free of any poultry, it works beautifully alongside grain dishes, sandwiches, or anything coming off the grill.
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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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