Pecan Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a honey-ginger dressing that brings a warm, tangy brightness to every bite. The apple cider vinegar does the heavy lifting here, softening the cabbage just enough while keeping everything crisp and lively. A touch of turmeric gives the dressing a gorgeous golden hue and a subtle earthiness that ties the whole bowl together. Scallions and flat-leaf parsley add a fresh, herby lift that keeps it from feeling too sweet. Many store-bought slaws and packaged salad kits sneak in tree nuts as a topping, so making this from scratch means you stay in full control of every ingredient. The short rest time lets the dressing soak in before the figs go in last — a smart move that keeps them intact and jammy rather than bruised. It's the kind of side dish that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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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