Lactose Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser — crunchy shredded cabbage and carrots get tossed in a bold, smoky dressing that makes every forkful feel a little unexpected. The magic comes from smoked paprika, cumin, and a touch of turmeric, which give the whole thing a warm, earthy depth that you just don't find in your average coleslaw. A splash of apple cider vinegar and a drizzle of honey keep the dressing bright and balanced, while olive oil ties it all together without a drop of dairy in sight. That short rest time is key — letting the slaw sit for 15 minutes allows the cabbage to soften just enough and the flavors to really settle in. Scattered pumpkin seeds on top add a satisfying crunch and a little extra nutrition if you want to finish it off right. It's the kind of side dish that works just as well at a backyard cookout as it does alongside a quick weeknight dinner, and nobody will miss the cream or mayo for a second.
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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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