Breastfeeding Friendly Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a powerhouse of color and crunch, built from red cabbage, earthy beets, and sweet carrots all tossed in a bright ginger-lime dressing. When you're nursing, eating well matters more than ever, and this kind of whole-food, nutrient-dense dish makes it easy to feel good about what's on your plate. The dressing leans on extra-virgin olive oil, fresh lime juice, and a touch of honey — no processed shortcuts, just clean ingredients that come together fast. Turmeric and fresh ginger add a gentle warmth that makes the whole bowl feel intentional rather than thrown together. A short rest lets the cabbage soften just enough to soak up all that citrusy goodness before you serve it. Finish with a scatter of pumpkin seeds for a satisfying crunch and a little extra nutrition in every bite. It's the kind of side dish that works alongside almost anything, and honestly, it's pretty enough to make you want to eat more vegetables every single day.
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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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