Cashew Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and flavor — jewel-toned beets, crisp red cabbage, and sweet carrot all tangled together with fresh cilantro and bright scallion greens. The dressing is where things really sing: a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and a touch of turmeric that comes together into something bold and a little unexpected. Many creamy slaws lean on nut-based additions that can make them off-limits for people avoiding cashews, but this one is completely built around a clean, olive oil vinaigrette — no nuts, no blended cashew cream, nothing to second-guess. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to meld into something genuinely craveable. Optional pumpkin seeds on top add a satisfying crunch without any of the cross-contamination concerns that come with mixed nut toppings. It works beautifully as a side for tacos, grilled proteins, or grain bowls, and it's the kind of dish that looks far more impressive than the effort it actually takes.
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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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