Macadamia Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser, built on crisp shredded cabbage and sweet carrot with a dressing that genuinely earns its keep. Smoked paprika, cumin, and turmeric give the vinaigrette a warm, earthy depth that you just don't find in your average coleslaw, while a touch of honey rounds everything out beautifully. The trick of letting the dressed slaw rest for fifteen minutes before serving is a small step that makes a big difference — the cabbage softens just enough to soak up all that smoky, tangy flavor without going limp. Fresh parsley and sliced green onion tops keep things bright and a little herby, and a handful of pumpkin seeds on top adds a satisfying crunch if you want it. Everything in this recipe is straightforward pantry and produce-aisle stuff, so there's no need to scrutinize labels or stress about specialty ingredients. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a sandwich for extra texture and color.
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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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