Carrageenan Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, earthy flavor — smoky paprika and warm cumin give the dressing a depth that makes shredded cabbage and carrots feel genuinely exciting. A splash of apple cider vinegar and a touch of honey balance everything out, while fresh parsley and green onion tops keep it bright and lively. The short rest time is key: letting the dressed slaw sit for 15 minutes softens the cabbage just enough and lets all those spices really sink in. Store-bought slaws and creamy dressings are notorious for sneaking in additives and thickeners — carrageenan shows up in a surprising number of bottled dressings and dairy-based sauces. This recipe sidesteps all of that entirely, built from scratch with pantry staples and fresh produce so you know exactly what's in every bite. The olive oil and apple cider vinegar base comes together in seconds and coats the vegetables beautifully without any stabilizers needed. Optional pumpkin seeds on top add a satisfying crunch and a little extra nutrition if you want to finish it off with something special.
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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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