Chestnut Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold, fresh flavor — earthy beets, sweet carrots, and crisp red cabbage all tangled together with bright cilantro and a punchy lime-ginger dressing. The dressing itself is the real star: a quick whisk of olive oil, fresh lime juice, honey, turmeric, and grated ginger that coats every shred in something zippy and a little warming at the same time. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to meld, so the payoff is way bigger than the effort involved. For anyone navigating tree nut allergies or sensitivities, this kind of recipe is a genuine relief — every ingredient here is straightforward produce, pantry staples, and a handful of fresh herbs, with no hidden surprises to stress over. The optional pumpkin seeds on top add a satisfying crunch and a subtle nuttiness without introducing any of the ingredients you're trying to avoid. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto grain bowls for a weeknight dinner that feels anything but boring.
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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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