Beef Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold flavor, built around crisp shredded cabbage and sweet carrots tossed in a smoky, golden dressing that genuinely makes you want to eat your vegetables. Smoked paprika, cumin, and turmeric give the vinaigrette a warm, earthy depth that feels anything but ordinary, while apple cider vinegar and honey keep things bright and balanced. The short resting time is the secret weapon here — letting the slaw sit for just 15 minutes softens the cabbage slightly and lets every strand soak up that gorgeous dressing. Green onion tops and fresh flat-leaf parsley add a pop of freshness that lifts the whole dish, and a scatter of pumpkin seeds on top brings a satisfying crunch if you want it. Everything in this recipe is plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your bowl. It works beautifully as a side dish, piled onto tacos, or tucked into a wrap alongside your favorite protein.
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Learn more →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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