Gut Friendly Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a powerhouse of color and crunch, built from red cabbage, earthy beets, and sweet carrots — all vegetables that genuinely love your digestive system. The fiber-rich base feeds beneficial gut bacteria, while fresh ginger and turmeric bring their well-known anti-inflammatory properties straight into the dressing. A bright lime and olive oil vinaigrette ties everything together with a citrusy zing that makes the whole bowl feel light and lively rather than heavy. Letting the slaw rest for ten minutes before serving is a small but important step — it softens the cabbage just enough to make it easier to digest without losing that satisfying texture. Optional pumpkin seeds on top add a gentle crunch along with extra minerals and healthy fats. It works beautifully as a side dish, a taco topping, or even a base for grilled proteins, so it earns its place in regular rotation fast.
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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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