Coconut Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold, fresh flavor — earthy beets, crisp red cabbage, and sweet carrots all tangled together with bright cilantro and a punchy lime-ginger dressing. The dressing comes together in minutes with pantry staples like olive oil, honey, and turmeric, and it coats every shred of vegetable in something genuinely crave-worthy. Many store-bought slaws and dressings sneak in coconut-derived oils or coconut sugar, so making this one from scratch means you know exactly what's going into the bowl. A short ten-minute rest lets the cabbage soften just enough and allows the flavors to meld into something that tastes like it took far more effort than it did. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition without complicating the ingredient list. It works beautifully as a side for grilled proteins, piled onto tacos, or eaten straight from the bowl with a fork — no judgment.
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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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