Red Meat Allergy Friendly Smoky Paprika Cabbage and Carrot Slaw

Total time35 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Smoky Paprika Cabbage and Carrot Slaw

This vibrant slaw is a riot of color and bold flavor, built entirely from crisp cabbage, sweet shredded carrots, fresh parsley, and a smoky, golden dressing that pulls everything together beautifully. The smoked paprika and cumin give it a warm, almost campfire-like depth, while the apple cider vinegar and honey keep things bright and balanced — it's the kind of side dish that disappears fast at any table. Every single ingredient here is plant-based and naturally free from red meat, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your meal. A short rest after tossing is the secret move: the cabbage softens just enough to soak up all that spiced dressing without losing its satisfying crunch. Optional pumpkin seeds on top add a nutty finish and a little extra texture that makes the whole bowl feel complete. It works as a cookout side, a weeknight companion to grilled fish or chicken, or even piled onto a wrap for a quick lunch.

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Ingredients

6 servings

For the slaw

½ medium head green cabbage (about 6 cups shredded)
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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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