Lactose Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beets, crunchy red cabbage, and sweet carrots all tangled together with fresh cilantro and a punchy lime-ginger dressing. The whole thing comes together without a drop of dairy, so there's no swapping, substituting, or second-guessing involved. The dressing is built on extra-virgin olive oil and fresh lime juice, with honey, grated ginger, and turmeric adding layers of warmth and brightness that make it taste far more complex than the ingredient list suggests. Letting the slaw rest for ten minutes before serving is a small but important step — it softens the cabbage just enough and lets all those flavors meld into something really special. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes the whole bowl look like it belongs on a restaurant table. It works beautifully as a side dish, piled onto tacos, or tucked alongside grilled proteins for a fresh, lively contrast.
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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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