Rice Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful combination of textures and flavors — crisp shredded cabbage, sweet fresh figs, and a tangy apple cider vinegar dressing that ties everything together with a little warmth from ginger and turmeric. The dressing is whisked together in minutes from pantry staples, and a short rest at room temperature lets the cabbage soften just enough to soak up all that bright, honeyed acidity. The figs go in last so they stay plump and intact, giving you little bursts of jammy sweetness in every bite. It's the kind of side dish that looks far more impressive than the effort involved. Naturally grain-free by design, every ingredient here is straightforward and whole, so there's nothing to second-guess on the label. Serve it alongside grilled proteins, pile it onto a sandwich, or eat it straight from the bowl — it holds up beautifully and the colors alone make it worth putting on the table.
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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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