Vegetarian Fig & Apple Cider Vinegar Cabbage Slaw
Fresh figs turn an everyday slaw into something genuinely special, their jammy sweetness playing off the bright tang of apple cider vinegar in a way that feels almost effortless. The dressing comes together in one small bowl — just a whisk of olive oil, honey, grated ginger, and a pinch of turmeric — and it coats every shred of green and red cabbage in warm, golden flavor. A short rest at room temperature is all it takes for the cabbage to soften just enough and soak up that dressing before the figs go in. Folding the quartered figs in at the very end keeps them intact, so each bite has a little burst of fruit alongside the crunch of carrot and the brightness of scallions and parsley. This is the kind of side dish that looks stunning on a table without requiring much effort at all. It comes together entirely from whole, plant-based ingredients with no hidden animal products to second-guess, making it a reliable and crowd-pleasing option whether you're feeding a mixed group or keeping things meat-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!