Beef Free 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 scallion greens. The dressing is where things really come alive: bright lime juice and zest, a touch of honey, fresh ginger, and a whisper of turmeric create something zippy, warm, and just a little unexpected. Everything gets tossed together and left to rest for ten minutes, which is just enough time for the cabbage to soften slightly and soak up all that citrusy goodness. A scatter of raw pumpkin seeds on top adds a satisfying crunch without complicating the ingredient list. This is the kind of side dish that works alongside grilled fish, tucked into tacos, or honestly eaten straight from the bowl — it's that good. Completely plant-based and built entirely from whole, fresh ingredients, there's nothing here to second-guess, just a bold, nourishing slaw that earns a permanent spot in your rotation.
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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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