Shellfish Free Smoky Paprika Cabbage and Carrot Slaw
This vibrant slaw is a serious crowd-pleaser — crisp shredded cabbage and sweet carrots get tossed in a boldly spiced dressing that brings smoky paprika, warm cumin, and a whisper of turmeric together with honey and apple cider vinegar. The result is something that tastes far more complex than the handful of pantry staples it actually takes to pull off. Letting the slaw rest for a few minutes before serving is the small but important step that softens the cabbage just enough and lets all those flavors settle into each other beautifully. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a nutty finish that makes the whole bowl feel complete. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought dressings and pre-made slaws. It works brilliantly as a side dish, piled onto tacos, or served alongside grilled proteins — basically anywhere you need something bright and a little smoky to round out the plate.
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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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