Tree Nut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a stunning balance of tangy, sweet, and earthy — the kind of side dish that steals the show at any table. Two kinds of shredded cabbage and grated carrot form a crisp, colorful base, while fresh figs bring a jammy sweetness that feels genuinely unexpected in a slaw. The apple cider vinegar dressing gets a warm, golden depth from grated ginger and turmeric, with just enough honey to round out the acidity without tipping into sweetness. Everything comes together naturally from whole, straightforward ingredients — no specialty products, no hidden additives, and absolutely nothing to second-guess. A short rest lets the cabbage soften just enough to soak up all that bright dressing before the figs are folded in at the end, keeping them intact and beautiful. It works beautifully alongside grilled proteins, tucked into a wrap, 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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