Almond Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beets, crisp red cabbage, and sweet carrots all tangled together with fresh cilantro and bright scallion greens. The dressing is where the magic really happens: a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and a touch of turmeric that comes together into something deeply savory and a little electric. A short rest at room temperature lets the cabbage soften just enough and allows all those flavors to meld into something that tastes like it took way more effort than it did. Pre-made slaws and store-bought dressings often sneak in nut-based oils or almond-derived ingredients, so making this one from scratch with a simple olive oil base keeps things clean and worry-free. The optional pumpkin seeds scattered on top add a satisfying crunch without any of the cross-contamination concerns that come with mixed nut toppings. It works beautifully as a side dish, piled onto tacos, or tucked into grain bowls — honestly, once you see that jewel-toned color in the bowl, it's hard not to want to eat it straight with a fork.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups red cabbage, thinly shredded
- 2 medium beets (about 8 oz total), peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, grated ginger, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the shredded red cabbage, grated beets, grated carrots, scallion greens, and cilantro.
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