Emulsifier 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 makes shredded cabbage and carrots feel genuinely exciting. The dressing comes together with just a whisk and a handful of pantry spices, no emulsifiers, stabilizers, or anything you'd need to decode on a label. Olive oil, apple cider vinegar, and honey do all the work naturally, clinging to every strand of vegetable without the help of additives that show up in so many store-bought dressings. A short rest at room temperature is the secret move here — it softens the cabbage just enough and lets the turmeric, cumin, and smoked paprika fully bloom into the mix. Fresh parsley and green onion tops keep things bright and a little herby, balancing the smokiness beautifully. If you want a little crunch and extra nutrition, a scatter of raw pumpkin seeds over the top finishes it off perfectly. It's the kind of side dish that disappears fast at the table and takes almost no effort to pull together.
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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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