Low Iodine 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 little brightness and warmth. The apple cider vinegar does the heavy lifting here, softening the cabbage just enough while keeping everything crisp and lively. Eating with iodine restrictions often means scrutinizing packaged dressings and condiments for hidden additives, but this one is made entirely from scratch with clean, whole ingredients you can trust. The turmeric gives the dressing a gorgeous golden hue, and the fresh parsley and scallions add a herby, savory contrast to the sweetness of the figs. A short rest before you fold in the fruit lets the flavors meld without turning anything soggy — it's a small step that makes a real difference. Serve it alongside grilled chicken or fish, pile it onto a grain bowl, or bring it to a cookout where it will absolutely steal the show.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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