Legume Free Fig & Apple Cider Vinegar Cabbage Slaw
Sweet, tangy, and genuinely beautiful on the plate, this slaw brings together two kinds of shredded cabbage, grated carrot, and fresh figs in a way that feels far more special than your average side dish. The dressing is a bright, golden blend of apple cider vinegar, olive oil, honey, ginger, and turmeric — whisked together in minutes and packed with warm, complex flavor. A short rest lets the cabbage soften just enough to soak up all that dressing before the figs go in, keeping them plump and jammy rather than bruised. Those quartered figs are the real star here, adding a honeyed richness that plays beautifully against the vinegar's sharpness and the scallions' mild bite. Every single ingredient in this recipe is naturally free of legumes, so there's no swapping, substituting, or label-reading required — just fresh produce and pantry staples. It works equally well alongside grilled meats, tucked into a grain bowl, or served on its own as a light, vibrant salad.
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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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