Chestnut Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, warming flavor packed into a simple bowl of fresh vegetables. Shredded cabbage and carrots form the crunchy base, brightened up with sliced green onion tops and fresh flat-leaf parsley for a pop of color and freshness. The real star is the dressing — smoked paprika, cumin, and turmeric whisked together with apple cider vinegar, honey, and olive oil create something that tastes far more complex than the effort involved. A short rest at room temperature lets the cabbage soften just enough and allows all those spiced, tangy notes to meld beautifully into every strand. Optional pumpkin seeds on top add a satisfying crunch and make the finished dish look genuinely impressive. Every single ingredient here is naturally free from chestnuts and chestnut-derived products, so there's no label-scanning or substitution stress — just straightforward, delicious cooking. It works as a side dish, a topping for grilled proteins, or even tucked into a wrap for a quick lunch.
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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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