Almond Free Smoky Paprika Cabbage and Carrot Slaw

Total time35 min

Prep time20 min

Cook time0 min

4.9

(8)

Almond Free Smoky Paprika Cabbage and Carrot Slaw

This vibrant slaw is all about bold, warming flavor built from the simplest pantry staples. Smoked paprika and cumin give the dressing a deep, almost campfire-like richness, while a touch of honey and apple cider vinegar keep things bright and balanced. Shredded cabbage and carrots soak up every bit of that golden dressing during a short rest, softening just enough to go from crunchy to perfectly tender-crisp. Fresh parsley and sliced green onion tops add a pop of color and a clean, herby finish that makes the whole bowl feel lively. The optional pumpkin seeds scattered on top bring a satisfying crunch without any tree nut concerns — every ingredient here is straightforward and easy to verify. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a grain bowl for a quick weeknight meal.

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Ingredients

6 servings

For the slaw

½ medium head green cabbage (about 6 cups shredded)
3 medium carrots (about 2 cups shredded)
3 green onions, thinly sliced (green tops only)
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp fine sea salt
¼ tsp black pepper

For serving

2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
Place the shredded cabbage and carrots in a large mixing bowl. Add the sliced green onion tops and chopped parsley and toss to combine.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, smoked paprika, cumin, turmeric, salt, and black pepper until the dressing is smooth and uniform in color.

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