BHA & BHT Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold, earthy flavor — shredded cabbage and carrots tossed in a golden dressing that smells almost impossibly good the moment you whisk it together. Smoked paprika, cumin, and turmeric do the heavy lifting here, giving the whole bowl a warm, complex depth that tastes like it took far more effort than it actually did. A short rest at room temperature is the secret move: the cabbage softens just enough to soak up every bit of that tangy honey-and-apple-cider-vinegar dressing without losing its satisfying crunch. Packaged dressings and spice blends are notorious for sneaking in synthetic preservatives, so building your own from scratch with whole spices and pantry staples means you know exactly what's in every bite. Fresh parsley and green onion tops brighten the whole thing, and a handful of raw pumpkin seeds on top adds a nutty, toasty finish that makes it feel genuinely special. It works beautifully as a side for grilled proteins, piled onto tacos, or honestly eaten straight from the bowl while standing at the counter.
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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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