Gelatin 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 a punchy blend of lime juice, lime zest, honey, ginger, and turmeric, whisked with olive oil until silky and smooth. It coats every shred beautifully, and a short rest at room temperature lets the cabbage soften just enough while the flavors meld into something genuinely craveable. Many store-bought slaws and dressings sneak in gelatin or gelatin-derived thickeners, but this one is built entirely from whole vegetables, citrus, and pantry staples — nothing hidden, nothing questionable. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch and makes it feel like something you'd order at a trendy café. It works as a bold side dish, a taco topping, or a bright counterpoint to anything rich and savory coming off the grill.
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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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