Hazelnut Free Smoky Paprika Cabbage and Carrot Slaw

Total time35 min

Prep time20 min

Cook time0 min

4.9

(8)

Hazelnut Free Smoky Paprika Cabbage and Carrot Slaw

This vibrant slaw is all about bold, earthy flavor built from the simplest pantry staples. Shredded cabbage and carrots form a satisfying, crunchy base, while green onion tops and fresh flat-leaf parsley keep things bright and a little herbaceous. The real magic is in the dressing — smoked paprika, cumin, and turmeric give it a warm, smoky depth that makes this feel like far more than a basic side dish. A short rest at room temperature lets the cabbage soften just enough and allows all those spiced, tangy notes to meld together beautifully. The optional pumpkin seeds on top add a welcome little crunch without any nut-related concerns, making this a genuinely worry-free recipe from start to finish. It pairs well with grilled proteins, grain bowls, or tacos, and it comes together with nothing more than a knife, two bowls, and a whisk.

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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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