Nutmeg Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a bright apple cider vinegar dressing that pulls it all together in the most unexpected way. The honey and ginger in the dressing add warmth and depth without leaning on any of the heavy spices that typically sneak into coleslaw recipes, making it a naturally safe and delicious choice for anyone avoiding nutmeg. A short rest at room temperature lets the cabbage soften just enough to soak up that tangy, golden dressing before the figs go in — and folding them in last keeps every quarter intact and jammy rather than crushed. Turmeric gives the whole bowl a gorgeous color that makes it look like you spent way more effort than you actually did. It works beautifully as a side for grilled proteins, tucked into a sandwich, or served straight from the bowl as a light lunch. Fresh parsley and scallions keep things lively, and the balance of sweet, tart, and savory means this one disappears fast.
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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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