Citric Acid Free Fig & Apple Cider Vinegar Cabbage Slaw
Crunchy, colorful, and just a little bit unexpected, this slaw brings together two kinds of cabbage, sweet fresh figs, and a warmly spiced dressing that makes it feel like anything but a side dish afterthought. For anyone avoiding citric acid, store-bought slaws and bottled dressings are often a minefield — manufacturers use it as a preservative in everything from pre-shredded vegetables to vinaigrettes. Here, the tang comes entirely from apple cider vinegar, which delivers that bright, acidic lift without any citric acid in sight. Honey rounds out the dressing with gentle sweetness, while fresh ginger and turmeric give it a subtle warmth that pairs beautifully with the jammy, soft figs folded in at the end. That short rest before serving is worth every minute — it lets the cabbage relax just enough to soak up the dressing while keeping a satisfying bite. Serve it alongside grilled proteins, pile it onto a grain bowl, or eat it straight from the bowl with a fork because honestly, it's that 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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