Eggless Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, earthy flavor — shredded cabbage and carrots get tossed in a smoky, golden dressing built from smoked paprika, cumin, and turmeric, with a touch of honey and apple cider vinegar to balance it all out. The result is something that tastes far more complex than the ingredient list suggests. A short rest at room temperature is the secret move here, giving the cabbage just enough time to soften and soak up every bit of that warmly spiced dressing. Green onion tops and fresh flat-leaf parsley keep things bright and a little herby, while optional pumpkin seeds add a satisfying crunch at the end. Since the dressing is built entirely from pantry staples and olive oil, there's no need to scrutinize store-bought condiments for hidden ingredients — everything is straightforward and made from scratch. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a grain bowl for a weeknight dinner that comes 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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