Pecan Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, earthy flavor built from the simplest pantry staples. Shredded cabbage and carrots form the crunchy backbone, while green onion tops and fresh flat-leaf parsley keep things bright and a little herby. The real magic is in the dressing — smoked paprika, cumin, and turmeric come together with apple cider vinegar and honey to create something warm, tangy, and just a little sweet all at once. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to fully meld, so patience here is genuinely rewarded. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from packaged dressings. Optional pumpkin seeds add a satisfying crunch on top without introducing any nut-related concerns. Whether you're serving it alongside grilled proteins or piling it onto tacos, this slaw punches well above its weight.
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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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