Gut Friendly Smoky Paprika Cabbage and Carrot Slaw
Crunchy, colorful, and packed with bold flavor, this slaw is the kind of side dish that quietly steals the show at any table. Shredded cabbage and carrots form a sturdy, fiber-rich base that softens just enough after a short rest in the dressing — giving you that perfect balance of tender and crisp. The dressing is where things get really interesting: smoked paprika and cumin bring a warm, earthy depth, while apple cider vinegar and a touch of honey keep everything bright and balanced. Turmeric adds a gorgeous golden hue and plays nicely with the other spices without overpowering the fresh parsley and green onion tops. For anyone focused on keeping their gut happy, this recipe leans on whole vegetables, a quality olive oil base, and ferment-friendly apple cider vinegar — no processed fillers or hard-to-digest ingredients in sight. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutritional punch if you choose to use them. It comes together with minimal effort and gets better as it sits, making it a brilliant make-ahead option for busy weeknights or weekend spreads.
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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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