Oats Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely stunning combination of textures and flavors — crisp shredded cabbage, sweet jammy 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, earthy lift from fresh ginger and turmeric, making the dressing feel far more complex than the short ingredient list suggests. A short rest before the figs go in lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Then the quartered figs get folded in gently at the end so they stay intact and gorgeous throughout the bowl. For anyone navigating an oats-free lifestyle, this kind of recipe is a breath of fresh air — every single ingredient is naturally free of grains, so there's nothing to second-guess or swap out. It works beautifully as a side dish alongside grilled proteins, tucked into a wrap, or honestly just eaten straight from the bowl with a fork.
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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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