Nightshade Free Fig & Apple Cider Vinegar Cabbage Slaw
Crunchy, colorful, and just a little unexpected, this slaw brings together two kinds of cabbage, sweet fresh figs, and a bright apple cider vinegar dressing that makes the whole bowl sing. Nightshade-free eating can feel limiting when it comes to salads and sides, since so many dressings and slaws sneak in hot sauce, paprika, or other pepper-derived ingredients — but every single component here is naturally in the clear. The dressing gets its warmth from fresh ginger and turmeric instead, giving you that complex, layered flavor without any of the usual worries. Honey rounds out the tang of the vinegar, and the olive oil ties everything together into something that tastes far more sophisticated than the effort involved. Letting the slaw rest before folding in the figs is a small but important step — it softens the cabbage just enough while keeping the figs intact and jammy. This one works beautifully as a side for grilled proteins or piled onto a grain bowl, and it's the kind of dish that disappears fast at a table.
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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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