Artificial Food Coloring Free Cilantro-Lime Beet Cabbage Slaw
This slaw is a riot of color — deep magenta from the beets, vivid purple cabbage, and bright orange carrot — and every bit of that stunning palette comes straight from the vegetables themselves. No dyes, no additives, just honest produce doing what it does best. The dressing is a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and a pinch of turmeric that ties everything together with a warm, citrusy kick. Packaged slaws and bottled dressings are notorious for sneaking in artificial colors and preservatives, so making this from scratch means you know exactly what's going into the bowl. A short ten-minute rest lets the cabbage soften just enough to soak up all that bright, tangy dressing without losing its satisfying crunch. Scattered pumpkin seeds on top add a subtle nuttiness and a little extra texture if you want to take it over the edge. It works beautifully as a side dish, a taco topper, or even a light lunch 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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