Xanthan Gum Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely beautiful thing — two kinds of shredded cabbage, sweet fresh figs, and a bright apple cider vinegar dressing that pulls it all together with warmth from ginger and turmeric. The dressing comes together with a simple whisk of pantry staples, no thickeners or stabilizers needed, which makes it a natural fit for anyone avoiding xanthan gum and tired of scanning ingredient labels on bottled dressings. A short rest at room temperature lets the cabbage soften just enough to soak up all that tangy, honey-kissed flavor before the figs go in. Folding the figs in last keeps them intact and gorgeous, so every bite has a jammy, sweet contrast against the crisp vegetables. It's the kind of side dish that looks like you put in way more effort than you actually did — perfect alongside grilled proteins, tucked into a grain bowl, or served straight from the bowl at a backyard table.
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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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