Mediterranean Diet Friendly Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a celebration of fresh vegetables and bold, warming spices — the kind of side dish that earns compliments every single time it shows up on the table. Shredded cabbage and carrots form the crunchy base, while green onion tops and flat-leaf parsley keep things bright and herbaceous. The real magic is in the dressing: extra-virgin olive oil and apple cider vinegar get layered with smoked paprika, cumin, and turmeric, creating a deeply savory, slightly smoky flavor that feels anything but ordinary. A touch of honey rounds out the acidity and ties everything together beautifully. This recipe leans hard into the principles of plant-forward eating — healthy fats from olive oil, fiber-rich vegetables, and anti-inflammatory spices are all doing serious work here. A short rest period lets the cabbage soften just enough to absorb all that flavor without losing its satisfying crunch. Finish it with a scatter of raw pumpkin seeds for a little extra texture and you have a dish that's as good alongside grilled fish as it is piled onto a grain bowl.
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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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