Gelatin Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely exciting combination of textures and flavors — crisp shredded cabbage, sweet fresh figs, and a bright, tangy dressing that ties everything together beautifully. The apple cider vinegar and honey base gets a warm, earthy lift from grated ginger and turmeric, making the dressing feel far more interesting than your average coleslaw. Because everything here is built from whole vegetables, fresh fruit, and pantry staples, there's no need to scrutinize labels for hidden animal-derived setting agents that can sneak into store-bought dressings and prepared salads. A short 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, so every bite has a juicy, jammy burst against the savory, herb-flecked slaw. Scallions and flat-leaf parsley add a fresh, grassy note that keeps the whole dish feeling light and vibrant. It works beautifully as a side for grilled proteins or piled onto a sandwich for something 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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