Celery Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold, warming flavor — shredded cabbage and carrots get tossed in a smoky, golden dressing built from smoked paprika, cumin, and turmeric, with a touch of honey and apple cider vinegar to balance it all out. The result is something that tastes far more complex than the ingredient list suggests. Green onion tops and fresh flat-leaf parsley keep things bright and herbaceous, while a handful of pumpkin seeds adds a satisfying crunch if you want it. One of the best things about this recipe is that every single component is naturally free from celery and celery derivatives — no sneaky celery salt, no celery seed hiding in a spice blend, just clean, straightforward ingredients you can feel confident about. A short 15-minute rest lets the cabbage soften just enough and gives the dressing time to really sink in, so the flavors meld beautifully before it hits the table. It works as a side dish alongside grilled proteins, piled onto tacos, or eaten straight from the bowl with a fork — no judgment here.
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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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