Alpha Gal Friendly Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, earthy grated beets, and sweet carrots all tangled together with fresh cilantro and a punchy lime-ginger dressing. The whole thing comes together with a short rest on the counter, giving the vegetables just enough time to soften and soak up every bit of that bright, zesty coating. Managing alpha-gal syndrome means steering clear of mammalian meat and byproducts, and this dish is built entirely from plants, olive oil, honey, and fresh citrus — nothing to second-guess on the ingredient list. The turmeric adds a warm, golden depth to the dressing that plays beautifully against the tartness of fresh lime juice and the subtle heat of grated ginger. A handful of raw pumpkin seeds scattered over the top brings a satisfying crunch and makes it feel like a proper finished dish rather than a simple side. It works as a bold accompaniment to grilled fish or plant-based mains, or honestly just eaten straight from the bowl as a light, refreshing meal on its own.
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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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