Emulsifier Free Fig & Apple Cider Vinegar Cabbage Slaw
Crisp, colorful, and just a little unexpected, this slaw brings together two kinds of cabbage, sweet fresh figs, and a bright apple cider vinegar dressing that makes the whole bowl sing. Most store-bought slaws and dressings rely on emulsifiers to hold their texture together, but this one achieves a beautifully cohesive coating the old-fashioned way — a simple whisk of olive oil, vinegar, and honey that comes together naturally without any additives. The ginger and turmeric give the dressing a subtle warmth and a gorgeous golden hue, while the figs add jammy sweetness that plays perfectly against the tang of the vinegar. A short rest at room temperature 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 gorgeous, so every serving gets those jewel-like pieces throughout. This is the kind of side dish that disappears fast at a table — fresh, vibrant, and completely clean in its ingredient list.
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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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