Lupin Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet carrot, and fresh figs that bring a jammy, honeyed richness you don't usually find in a side dish. The dressing is built from apple cider vinegar, olive oil, honey, ginger, and turmeric, which means it's bright, a little warm, and just complex enough to feel special without any fuss. Lupin flour and lupin-derived ingredients have a sneaky way of turning up in packaged dressings and pre-made slaws, so making this entirely from scratch puts you firmly in control of every single component. A short rest before the figs go in lets the cabbage soften and soak up all that tangy-golden dressing, so the texture is spot-on by the time it hits the table. Folding the figs in last keeps them intact and gorgeous, giving every serving those soft, jewel-like pieces rather than a purple mush. It works as a vibrant side next to grilled proteins, tucked into a wrap, or honestly just eaten straight from the bowl.
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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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