Brazil Nut Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser, built on crisp shredded cabbage and sweet carrot with a dressing that punches well above its weight. Smoked paprika, cumin, and a touch of turmeric give the whole thing a warm, earthy depth that you just don't find in your average mayo-drenched coleslaw. A splash of apple cider vinegar and a drizzle of honey keep the balance perfectly bright, and that short 15-minute rest lets the flavors meld into something genuinely craveable. The ingredient list is refreshingly straightforward — fresh vegetables, pantry spices, and good olive oil — so there's no need to scrutinize labels for hidden allergens or worry about cross-contact from mixed nut products. Optional pumpkin seeds on top add a satisfying crunch and a little extra nutrition without complicating anything. It comes together fast, scales up easily for a crowd, and holds up well enough to make ahead for meal prep or a potluck spread.
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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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