Mushroom Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely stunning combination of textures and flavors — crisp shredded cabbage, sweet fresh figs, and a bright, tangy dressing that ties everything together in the best possible way. The apple cider vinegar and honey base gets a warm lift from grated ginger and turmeric, giving the whole thing a golden, aromatic depth that feels far more interesting than your average coleslaw. A short rest at room temperature lets the cabbage soften just enough to soak up all that dressing before the figs are folded in at the end, keeping them plump and intact. It's the kind of side dish that looks impressive on a table but comes together with minimal effort and a single mixing bowl. For anyone navigating a mushroom-free diet, this recipe is completely worry-free — every ingredient is straightforward and plant-based with zero hidden fungi to second-guess. It works beautifully alongside grilled proteins, tucked into a wrap, or served as a light lunch 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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