Mushroom Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold, smoky flavor — the kind of side dish that quietly steals the show at any table. Shredded cabbage and carrots form a satisfying, crunchy base, while green onion tops and fresh flat-leaf parsley keep things bright and herbaceous. The real magic is in the dressing: smoked paprika, cumin, and turmeric whisked together with apple cider vinegar, honey, and olive oil create something deeply savory with just a hint of warmth and sweetness. A short rest at room temperature lets the cabbage soften slightly and the flavors meld into something that tastes like it took far more effort than it did. For anyone navigating menus where fungi tend to sneak into dressings, sauces, or umami-boosting blends, every single ingredient here is straightforward and easy to verify. Optional pumpkin seeds on top add a satisfying crunch and a little extra richness if you want to finish it off in style. It works beautifully alongside grilled proteins, tucked into wraps, or simply eaten straight from the 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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