Eggless Fig & Apple Cider Vinegar Cabbage Slaw
Sweet, tangy, and genuinely stunning on the plate, this slaw brings together two kinds of shredded cabbage, grated carrot, and fresh figs in a way that feels far more special than your average side dish. The dressing is where the magic happens — apple cider vinegar and honey balance each other perfectly, while grated ginger and a touch of turmeric add warmth and a gorgeous golden hue. Because the dressing is built entirely from pantry staples and whole ingredients, there's no need to scrutinize labels for hidden egg-based emulsifiers or creamy binders that so often sneak into store-bought slaws. A short 15-minute rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Folding the figs in at the end keeps them intact and jammy, so every bite has a little burst of sweetness against the bright, acidic dressing. This is the kind of dish that disappears fast at a cookout or weeknight dinner table, and nobody will guess how effortlessly it came together.
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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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