Soy Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuine showstopper — the kind of side dish that makes people stop mid-bite and ask what's in it. Shredded green and red cabbage form a crisp, colorful base, while fresh figs bring a jammy sweetness that plays beautifully against the tang of apple cider vinegar. The dressing comes together in seconds with olive oil, honey, grated ginger, and a touch of turmeric, giving everything a warm golden hue and a quietly complex flavor. A short rest at room temperature lets the cabbage soften just enough to soak up all that brightness without going limp. Folding the figs in at the end keeps them intact and gorgeous, so every serving gets those jewel-like pieces throughout. Because the whole thing is built from fresh produce and pantry staples, there's no need to scrutinize labels for hidden soy derivatives — what you see is exactly what you get. Serve it alongside grilled chicken, pile it onto a sandwich, or let it shine on its own as a light lunch.
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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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