Hazelnut Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beets, crisp red cabbage, sweet carrots, and a shower of fresh cilantro all come together in one stunning bowl. The dressing is where the magic really happens: bright lime juice and zest, a touch of honey, fresh ginger, and a hint of turmeric create something tangy, warm, and just a little unexpected. Tree nut allergies and sensitivities can make packaged slaws and restaurant sides a minefield, but every ingredient here is straightforward and easy to verify at the store. A short rest after tossing lets the cabbage soften just enough to soak up all that citrusy dressing without losing its satisfying crunch. Optional pumpkin seeds add a toasty finish that keeps the whole dish completely free of any tree nut concerns. It works beautifully as a side for tacos, grilled proteins, or grain bowls, and the jewel-toned colors make it look like you spent way more effort than you actually did.
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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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