Paleo Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is the kind of side dish that earns compliments before anyone even takes a bite — the deep purple of the red cabbage, the jewel-toned figs, and the golden turmeric dressing make it genuinely stunning on the table. The flavor is just as impressive, with tangy apple cider vinegar and honey balancing the earthy warmth of ginger and turmeric in a dressing that clings to every shred of cabbage. Fresh figs folded in at the end bring a soft, jammy sweetness that plays beautifully against the crunch of the vegetables. Every ingredient here is whole and unprocessed, so it fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. A short rest before serving lets the cabbage relax and soak up the dressing, which makes a real difference in texture and depth of flavor. It works as a bright, refreshing side alongside grilled meat or fish, but it's substantial enough to hold its own 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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