Walnut Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a stunning mix of textures and flavors — crisp shredded cabbage, sweet fresh figs, and a bright, tangy dressing that ties everything together beautifully. The apple cider vinegar and honey base gets a warm lift from grated ginger and turmeric, giving the whole dish a depth that feels far more complex than the prep time deserves. Scallions and fresh parsley keep things lively, while the quartered figs add little pockets of jammy sweetness that make every forkful a little different from the last. A short rest at room temperature is all it takes for the cabbage to soften just enough and soak up all that dressing — no cooking required. Store-bought slaws often sneak in unexpected add-ins, but this one is built entirely from whole, straightforward ingredients, so you know exactly what's in the bowl. It works beautifully as a side for grilled proteins, tucked into sandwiches, or served on its own as a light, refreshing salad. The combination of seasonal fruit and pantry staples makes this one of those recipes you'll keep coming back to all summer 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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