Dairy Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser, built on crisp shredded cabbage and sweet carrots tossed in a boldly spiced dressing that brings real depth to every bite. Smoked paprika, cumin, and turmeric give the whole thing a warm, earthy complexity that feels far more exciting than your average side dish. The dressing is entirely plant-based — olive oil, apple cider vinegar, and honey — so there's no cream, no mayo, and nothing to second-guess when you're cooking for a dairy-free table. A short rest at room temperature is the secret move here: it softens the cabbage just enough and lets those spices fully bloom into the vegetables. Fresh parsley and sliced green onion tops keep it bright and herbaceous, while a handful of pumpkin seeds on top adds a satisfying crunch if you want it. It comes together in one bowl with barely any fuss, making it an easy win for weeknight dinners, potlucks, or anything you need to throw together fast.
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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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