Peanut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a serious upgrade from the mayo-heavy versions that show up at every backyard cookout. Shredded green and red cabbage get tossed with grated carrot, scallions, and fresh parsley, then dressed in a bright apple cider vinegar vinaigrette spiked with honey, ginger, and turmeric. The result is tangy, a little sweet, and beautifully golden-hued in a way that makes it look like you tried much harder than you did. The real showstopper is the fresh figs — quartered and folded in at the end so they stay intact, they add a jammy, floral sweetness that plays perfectly against the vinegar. Store-bought slaws often sneak in additives or are processed on shared lines, so making this from scratch with whole, simple ingredients keeps things clean and worry-free. A quick 15-minute rest before serving lets the cabbage soften just enough to soak up all that dressing without going limp. Serve it alongside grilled proteins, pile it onto tacos, or eat it straight from the bowl — no judgment here.
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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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