Pescatarian 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 interesting than your average coleslaw situation. A short rest at room temperature is all it takes for the cabbage to soften just enough and soak up every bit of that golden dressing before the figs go in. Folding the figs in last keeps them intact and gorgeous, so each bite has a little burst of sweetness against the crunch of the vegetables. It's naturally plant-forward and fits seamlessly into a pescatarian spread — think alongside grilled salmon, fish tacos, or a simple seafood grain bowl. The parsley and scallions add a fresh, herby finish that keeps the whole dish feeling light and vibrant rather than heavy. Whether you're serving it as a side or piling it onto a plate as part of a bigger feast, this slaw is the kind of recipe that quietly steals the show.
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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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