Pescatarian Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is proof that a handful of humble vegetables can deliver serious flavor when the dressing is done right. Shredded cabbage and carrots get tossed with green onion tops and fresh parsley, then coated in a smoky, golden dressing built from smoked paprika, cumin, and turmeric — warm spices that give the whole bowl a gorgeous depth. A short rest at room temperature is all it takes for the cabbage to soften just enough and the flavors to come together beautifully. The apple cider vinegar and honey balance each other out, keeping things bright and a little tangy without being sharp. Optional pumpkin seeds scattered on top add a satisfying crunch and make it feel like something you'd order at a restaurant. It works as a side dish, a topping for fish tacos, or a light lunch straight from the bowl — endlessly versatile and completely plant-based in its core ingredients, making it an easy fit alongside any seafood main.
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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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