Nitrate & Nitrite Free Fig & Apple Cider Vinegar Cabbage Slaw
This vibrant slaw is a study in contrasts — crunchy shredded cabbage and sweet, jammy figs brought together by a tangy apple cider vinegar dressing that somehow manages to feel both bright and deeply satisfying. The dressing gets its warmth from fresh ginger and a pinch of turmeric, while honey rounds everything out without tipping into cloying territory. Every single ingredient here is whole and unprocessed, which means there's no need to squint at a label hunting for hidden preservatives or curing agents. The figs are folded in at the end so they stay plump and intact, giving you little bursts of sweetness in every bite. A short rest lets the cabbage soften just enough to absorb the dressing while keeping that satisfying crunch. Scallions and fresh parsley add a herby lift that keeps the whole bowl feeling lively rather than heavy. It works beautifully as a side for grilled proteins or piled onto a sandwich where you'd normally reach for something processed.
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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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