Shellfish Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a stunning mix of textures and flavors — crisp shredded cabbage, sweet grated carrot, and juicy quartered figs all brought together by a bright, tangy dressing. The apple cider vinegar and honey create a perfect balance of sharp and sweet, while fresh ginger and turmeric add a subtle warmth that makes the whole bowl feel a little more interesting than your average side dish. Scallions and flat-leaf parsley keep things fresh and herbaceous without overwhelming the delicate fig pieces. A short rest at room temperature lets the cabbage soften just enough to soak up all that dressing, so every bite is deeply flavored rather than just coated on the surface. The figs go in last, folded in gently so they stay intact and deliver little bursts of sweetness throughout. Every ingredient here is naturally free from shellfish and ocean-derived additions — no hidden seafood sauces, no anchovy-laced dressings, just clean, plant-forward components you can feel confident about. It works beautifully alongside grilled proteins, tucked into sandwiches, or served as a vibrant starter on its own.
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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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