Seeds Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of cabbage, sweet fresh figs, and a golden dressing that smells like a farmers market in a bowl. The apple cider vinegar brings a bright, tangy backbone while honey and grated ginger round everything out with warmth and a little heat. A pinch of turmeric gives the dressing that gorgeous amber hue and ties the whole thing together visually and flavor-wise. Many store-bought slaws and dressings sneak in poppy seeds, sesame oil, or other seed-based ingredients, so making this from scratch means you stay completely in control of what goes in. The technique here is smart — tossing the vegetables first and letting them rest before folding in the figs keeps the fruit intact and perfectly juicy rather than bruised and lost in the mix. It works beautifully as a side for grilled proteins, tucked into a wrap, or piled onto a plate on its own. Fresh, vibrant, and completely unfussy, this is the kind of recipe you'll come back to all season long.
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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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