Dairy Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, earthy grated beets, and bright carrots all tangled together with fresh cilantro and scallion greens. The dressing is where things get really interesting: a zippy blend of lime juice, lime zest, olive oil, honey, fresh ginger, and a touch of turmeric that comes together into something bold and a little unexpected. Because it's built entirely on whole vegetables and a simple oil-based dressing, there's no cream, no cheese, and no butter to worry about — just clean, punchy ingredients doing all the heavy lifting. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to meld, so patience pays off here. A scatter of raw pumpkin seeds at the end adds a satisfying crunch that makes every bite feel complete. This is the kind of side dish that disappears fast at a cookout or weeknight dinner table, and it pairs beautifully with grilled proteins or tucked into tacos.
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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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