Gelatin Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, earthy flavor — shredded cabbage and carrots get tossed with 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. Many store-bought slaws and dressings sneak in gelatin-based stabilizers or thickeners, but this one is entirely plant-based and whipped together from pantry staples you likely already have on hand. A short 15-minute rest lets the cabbage soften just enough and gives the flavors time to meld into something genuinely craveable. Fresh parsley and sliced green onion tops add a bright, herby lift, while optional pumpkin seeds bring a satisfying crunch to every forkful. It works beautifully as a side dish, piled onto tacos, or tucked alongside grilled proteins — versatile enough to earn a permanent spot in your weekly rotation.
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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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