Citric Acid 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 feels almost grilled, while a touch of honey rounds everything out beautifully. Shredded cabbage and carrots form the crunchy backbone, brightened up with fresh parsley and sliced green onion tops for a pop of color and freshness. Avoiding citric acid can be tricky with store-bought slaws and bottled dressings, which often sneak it in as a preservative — making a homemade version like this one a genuinely smart move. The dressing here relies on apple cider vinegar and honey instead, so you get that satisfying tang without any of the additives to worry about. A quick 15-minute rest lets the cabbage soften just enough to soak up all that smoky, golden dressing without losing its satisfying crunch. Finish it with a handful of raw pumpkin seeds for a subtle nuttiness and a little extra texture. It works beautifully as a side dish, piled onto a sandwich, or eaten straight from the bowl with a fork.
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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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