Pork Free Fig & Apple Cider Vinegar Cabbage Slaw
Sweet, tangy, and genuinely stunning on the plate, this slaw brings together two kinds of shredded cabbage, grated carrot, and fresh figs in a way that feels far more special than your average side dish. The dressing is where the magic happens — apple cider vinegar and honey create that perfect push-pull of sharp and sweet, while grated ginger and a touch of turmeric give it a warm, golden depth that lingers. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, wholesome produce and pantry staples. A short rest before serving lets the cabbage soften just enough to soak up all that dressing without losing its satisfying crunch. The figs go in last, folded in gently so they stay plump and jammy rather than breaking down into the mix. It works beautifully alongside grilled proteins, tucked into wraps, or served as a bright, fresh counterpoint to something rich and hearty. This is the kind of recipe that looks like you tried much harder than you actually did.
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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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