Seed Oil Free Fig & Apple Cider Vinegar Cabbage Slaw
Sweet, crunchy, and a little unexpected, this slaw brings together two kinds of cabbage, fresh figs, and a bright apple cider vinegar dressing that makes every bite feel alive. The combination of grated carrot, scallions, and flat-leaf parsley adds layers of color and freshness that make it as beautiful to look at as it is to eat. What makes this recipe such a smart choice for anyone avoiding industrial seed oils is the dressing — it's built entirely on extra-virgin olive oil, so there's no canola, soybean, or sunflower oil hiding in the mix. The honey, fresh ginger, and turmeric round out the vinaigrette with warmth and a gentle golden hue that coats every strand of cabbage. A short rest at room temperature lets the slaw soften just enough to absorb all that flavor before the figs go in, keeping them plump and jammy rather than bruised. It works beautifully as a side for grilled proteins or tucked alongside anything that needs a bright, tangy counterpoint on the plate.
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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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