Dairy Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a serious upgrade from the mayo-heavy versions that show up at every backyard cookout. Shredded green and red cabbage get tossed with grated carrot, scallions, and fresh parsley, then dressed in a bright, tangy vinaigrette built on apple cider vinegar, olive oil, honey, ginger, and a touch of turmeric. The result is vibrant, lightly sweet, and just a little zippy — the kind of side dish that makes people ask for the recipe. What really sets it apart are the fresh figs folded in at the end, their jammy sweetness playing beautifully against the acidic dressing without getting crushed in the mix. Because the dressing is entirely oil and vinegar based, there's no dairy anywhere in sight — no hidden cream, no buttermilk, nothing to second-guess. A short rest lets the cabbage soften just enough to soak up all that flavor before the figs go in, so the timing actually matters here. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — it holds up either way.
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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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