Vegetarian Smoky Paprika Cabbage and Carrot Slaw
This slaw is the kind of side dish that quietly steals the show — vibrant, crunchy, and packed with way more flavor than you'd expect from a handful of simple vegetables. Shredded cabbage and carrots get tossed with green onion tops and fresh parsley, then coated in a bold dressing built around smoked paprika, cumin, and turmeric. That combination of warm spices gives the whole bowl a gorgeous golden hue and a depth that tastes like it took far more effort than it actually did. A short rest at room temperature is all it needs to let the cabbage soften just enough and the flavors fully come together. The honey and apple cider vinegar balance each other beautifully — a little sweet, a little tangy, with that smoky backbone running through every bite. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes it feel genuinely finished. It works as a weeknight side, a cookout staple, or a bright addition to grain bowls and wraps.
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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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