Lactose Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuine showstopper — the kind of side dish that makes people ask for the recipe before they've even finished their first bite. Shredded green and red cabbage form a crunchy, colorful base, while fresh figs bring a jammy sweetness that plays beautifully against the tang of apple cider vinegar. The dressing comes together in seconds with olive oil, honey, grated ginger, and a touch of turmeric, giving everything a warm, golden hue and a brightness that feels anything but ordinary. Because every single ingredient here is naturally free of dairy, there's no substituting or label-scanning required — it just works, effortlessly. A short rest lets the cabbage soften and soak up all that flavor before the figs are folded in at the end, keeping them plump and intact. Serve it alongside grilled proteins, pile it onto a grain bowl, or bring it to a potluck where it will absolutely hold 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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