Rice Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is all about bold, earthy flavor packed into a bowl of crisp shredded cabbage and sweet carrot. The dressing is where the magic happens — smoked paprika, cumin, and a touch of turmeric give it a warm, smoky depth that feels anything but ordinary, while apple cider vinegar and honey keep things bright and balanced. A short rest at room temperature is all it takes for the vegetables to soften just enough and soak up every bit of that gorgeous dressing. Slaws like this are a natural fit when you're avoiding grain-based sides, since there's nothing here but fresh produce, pantry spices, and good olive oil. It comes together quickly, requires no cooking, and the optional scatter of pumpkin seeds on top adds a satisfying little crunch. Serve it alongside grilled proteins, pile it into lettuce wraps, or just eat it straight from the bowl — it holds up beautifully and actually gets better as it sits.
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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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