Coconut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — crisp shredded cabbage in two colors, sweet grated carrot, and fresh figs that bring a jammy, almost floral richness you don't usually find in a side dish. The dressing is bright and tangy from apple cider vinegar, rounded out with honey, a little fresh ginger, and a whisper of turmeric that gives everything a warm golden glow. Because the whole recipe is built around produce, olive oil, and pantry staples, there's nothing hidden to worry about — no sneaky coconut aminos, coconut sugar, or coconut oil swapped in where you might not expect it. The technique is simple but smart: tossing the vegetables first and letting them rest for fifteen minutes means the cabbage softens just enough to absorb the dressing without going limp. Then the figs go in last, folded in gently so they stay intact and don't bleed into everything. It works equally well alongside grilled chicken, tucked into a grain bowl, or served straight from the bowl at a backyard table. Fresh, vibrant, and a little unexpected — this one earns a permanent spot in the rotation.
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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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