Coconut Free Smoky Paprika Cabbage and Carrot Slaw
This slaw is a serious upgrade from the mayo-heavy versions that tend to sit heavy on the plate. Crisp shredded cabbage and sweet carrot get tossed with a bold, smoky dressing built from smoked paprika, cumin, and turmeric — warm spices that give the whole thing a gorgeous golden hue and a depth of flavor you wouldn't expect from a simple side dish. A splash of apple cider vinegar and a touch of honey keep the dressing bright and balanced, while fresh parsley and sliced green onion tops add a pop of color and freshness. The short rest time is key — just 15 minutes lets the cabbage soften slightly and soak up all that smoky, tangy goodness without losing its satisfying crunch. Every single ingredient here is naturally free from coconut in any form, so there's no label-scanning or substitution stress involved. Optional pumpkin seeds scattered over the top add a nutty finish and a little extra texture that makes it feel like a complete dish. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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