Pregnancy Friendly Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is packed with shredded cabbage and carrots, brightened by fresh parsley and green onion, then tossed in a warmly spiced dressing that brings smoked paprika, cumin, and a hint of golden turmeric together with apple cider vinegar and honey. The result is something that feels far more exciting than your average side dish — tangy, a little smoky, and just sweet enough to keep you going back for another forkful. During pregnancy, loading up on folate-rich vegetables and anti-inflammatory spices is a genuinely smart move, and this recipe delivers both without any fuss. The olive oil-based dressing skips anything you'd need to second-guess, and every ingredient on the list is straightforward and easy to source. A short rest after tossing lets the cabbage soften just enough to make it tender and easy to eat while the flavors deepen beautifully. The optional pumpkin seeds on top add a satisfying crunch along with a little extra nutrition, making this as nourishing as it is delicious. It's the kind of simple, feel-good recipe you'll want on repeat all season long.
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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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