Sesame Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a riot of color and bold, warming flavor — shredded cabbage and carrots get tossed in a smoky, golden dressing built from smoked paprika, cumin, and turmeric, with apple cider vinegar and honey balancing everything out beautifully. The result is something that tastes far more complex than the ingredient list suggests. A short rest at room temperature is the secret move here, giving the cabbage just enough time to soften and soak up all that spiced dressing before it hits the table. Store-bought slaws and bottled dressings are notorious for sneaking in tahini or other sesame-derived ingredients, so making this one from scratch means you stay in full control of every component. The optional pumpkin seeds add a satisfying crunch on top without any of the cross-contact concerns that come with sesame-based garnishes. It works as a side dish alongside grilled proteins, piled onto tacos, or honestly just eaten straight from the bowl with a fork.
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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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