Emulsifier 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 the magic happens: olive oil, fresh lime juice, honey, grated ginger, and a touch of turmeric whisked together into something punchy, bright, and completely clean. No store-bought condiments, no packaged shortcuts — every ingredient is whole and straightforward, which is exactly what makes this work so well for anyone avoiding synthetic emulsifiers. Commercial dressings are one of the trickiest places those additives hide, but here you're building everything from scratch in a single small bowl. A short rest lets the cabbage soften just enough to soak up all that citrusy, spiced dressing before it hits the table. Finish with a scatter of raw pumpkin seeds for a little crunch, and you've got a side dish that looks stunning and tastes even better than it looks.
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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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