Oats Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold, smoky flavor that earns a permanent spot in your weeknight rotation. Shredded cabbage and carrots form the crunchy backbone, while green onion tops and fresh flat-leaf parsley keep things bright and fresh. The real star is the dressing — a whisked blend of smoked paprika, cumin, and turmeric with apple cider vinegar and honey that gives every strand a warm, slightly sweet, deeply savory coating. A short rest at room temperature is all it takes for the cabbage to soften just enough and the flavors to fully come together. Every ingredient here is naturally free from grains and grain-derived additives, so there's no label-scanning required — just straightforward, whole-food cooking. Optional pumpkin seeds on top add a satisfying crunch and a little extra richness if you want to finish it off with something special. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just 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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