Hazelnut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a honey-ginger dressing that pulls it all together with a bright, tangy punch. The apple cider vinegar and turmeric give the dressing a warm, golden hue and a depth of flavor that makes this feel far more special than your average side dish. Packaged slaws and bottled dressings can be a minefield when you're avoiding tree nuts, since hazelnuts sneak into all kinds of unexpected products — here, every single ingredient is straightforward and easy to verify. The figs are the real star, folded in gently at the end so they stay plump and jammy rather than breaking down into the mix. A short rest at room temperature lets the cabbage soften just enough to soak up the dressing without losing its satisfying crunch. It works beautifully alongside grilled meats, tucked into a sandwich, or served as a vibrant starter on its own.
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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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