Ginger Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser, built on crisp shredded cabbage and sweet carrots that soak up a bold, smoky dressing like a dream. The real star is that smoked paprika vinaigrette — whisked together with apple cider vinegar, honey, cumin, and a touch of turmeric, it delivers deep, layered flavor without a single drop of anything that could cause a reaction for those avoiding ginger. Green onion tops and fresh flat-leaf parsley keep things bright and herbaceous, while a short 15-minute rest lets the cabbage soften just enough to make every forkful tender and satisfying. So many store-bought slaws and dressings sneak in ginger as a background note, which makes this from-scratch version genuinely refreshing to have in your back pocket. It comes together in one large bowl with minimal cleanup, and the optional scatter of raw pumpkin seeds on top adds a nutty crunch that takes the whole thing up a notch. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — honestly, no judgment here.
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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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