Citrus Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a golden dressing that smells like a farmers' market in the best possible way. The vinegar-based dressing is built entirely around apple cider vinegar, which delivers that bright, tangy punch you want in a slaw without a single drop of lemon or lime juice. That makes it a rare find for anyone who needs to sidestep citrus across the board, since most slaws and vinaigrettes quietly sneak it in. Honey and grated ginger round out the dressing with warmth and sweetness, while ground turmeric gives everything a gorgeous amber hue. The figs go in last, folded in gently so they stay intact and jammy against the crisp, dressed cabbage. A short rest before serving lets the vegetables soften just enough to soak up all that flavor without going limp. It works beautifully as a side for grilled proteins or piled onto a sandwich where you want something fresh and a little unexpected.
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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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