Capsaicin Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and freshness — deep purple cabbage, earthy grated beets, and bright orange carrot all tangled together with fragrant cilantro and a punchy lime dressing. The citrus-forward vinaigrette gets its depth from fresh ginger, a touch of honey, and ground turmeric, delivering bold, layered flavor without a single source of heat. That makes it a genuinely satisfying option for anyone who loves big, lively food but needs to steer clear of capsaicin — no chili flakes, no hot sauce, no hidden pepper extracts anywhere in the bowl. A short 10-minute rest after tossing is the secret move here: the cabbage softens just enough to soak up the dressing while still keeping that satisfying crunch. Optional pepitas scattered over the top add a nutty, toasty finish that takes the whole thing to another level. It works beautifully as a side for grilled proteins, tucked into tacos, or piled onto grain bowls, and the jewel-toned colors make it look like you spent way more effort than you actually did.
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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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