Chicken Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, smoky flavor built entirely from plants — no poultry, no shortcuts. Shredded cabbage and carrots form a satisfying, crunchy base, while the dressing does the heavy lifting with smoked paprika, cumin, and a touch of turmeric giving it that warm, golden depth. A drizzle of honey and a splash of apple cider vinegar balance everything out with just the right sweet-tangy kick. The short resting time is key — letting the slaw sit for 15 minutes softens the cabbage just enough and lets all those spiced flavors meld together beautifully. Fresh parsley and sliced green onion tops keep it bright and herbaceous, and a handful of pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It comes together in one bowl with a simple whisk dressing, making it an effortless side that still feels like you put in real effort. Serve it alongside grilled vegetables, grain bowls, or anything that needs a punchy, colorful companion.
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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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