Citric Acid Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and crunch — deep purple cabbage, earthy grated beets, and bright carrots all tangled together with fresh cilantro and scallion greens. The dressing is where the magic happens: fresh lime juice and zest bring that citrusy punch you'd expect, and because it comes straight from whole limes rather than any processed additive, it works beautifully for anyone avoiding manufactured citric acid in packaged foods. Grated ginger and ground turmeric add warmth and a subtle earthiness that makes the whole bowl feel alive. A short rest at room temperature lets the cabbage soften just enough to soak up every drop of the honey-and-olive-oil dressing without going limp. The optional pumpkin seeds scattered on top add a satisfying nutty bite that rounds out the textures perfectly. It's the kind of side dish that looks impressive enough for a dinner party but comes together with nothing more than a box grater and a whisk.
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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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