Gut Friendly Fig & Apple Cider Vinegar Cabbage Slaw
Crunchy, colorful, and bursting with sweet-tart contrast, this slaw is the kind of side dish that quietly steals the show at any table. Two varieties of shredded cabbage form the base — both known for their fiber content and digestive benefits — while grated carrot and fresh scallions add texture and brightness. The dressing is where the real magic happens: apple cider vinegar, fresh ginger, and a pinch of turmeric come together with olive oil and honey to create something tangy, warming, and genuinely good for your gut. A short rest period lets the cabbage soften just enough to soak up every drop of that dressing before the fresh figs get folded in at the end. Those quartered figs are the unexpected star — jammy, floral, and naturally sweet, they balance the vinegar and make each bite feel a little luxurious. This is the kind of recipe that proves eating with your digestion in mind doesn't mean sacrificing flavor or visual appeal. It comes together in one bowl with no cooking required, making it as easy to pull off as it is satisfying to eat.
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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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