Cinnamon Free Fig & Apple Cider Vinegar Cabbage Slaw
This vibrant slaw is a study in contrasts — crisp shredded cabbage and sweet, jammy figs brought together by a tangy apple cider vinegar dressing that somehow manages to feel both bright and deeply satisfying. The dressing leans on fresh ginger and a touch of turmeric for warmth and complexity, which means you get all that cozy, spiced depth without a single trace of cinnamon anywhere in the bowl. That's genuinely harder to pull off than it sounds, since so many slaws and fruit-forward salads default to warm spice blends that sneak it in. Here, the heat comes entirely from ginger, and the color from turmeric, so the flavor profile stays interesting and bold on its own terms. A short rest lets the cabbage soften just enough to absorb the dressing, and then the figs go in last so they stay whole and luscious rather than breaking down into the mix. Scallions and flat-leaf parsley keep things fresh and a little herby, rounding out every forkful. It's the kind of side dish that disappears fast at the table and has people quietly wondering what made it taste so good.
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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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