Legume 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: a zippy blend of lime juice, lime zest, honey, fresh ginger, and turmeric that comes together into something bold, citrusy, and just a little warm from the spice. A short rest at room temperature lets the cabbage soften slightly and the flavors meld, so every bite is cohesive rather than sharp. For anyone navigating a legume-free lifestyle, slaws and salads can be a minefield of hidden chickpeas, edamame, or pea-based add-ins — this one keeps things completely clean with nothing but vegetables, a simple olive oil dressing, and an optional handful of pumpkin seeds for crunch. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a grain bowl for a fresh, crunchy contrast. The turmeric gives the dressing a gorgeous golden hue that bleeds into the beet-stained cabbage in the most stunning way. Simple, wholesome, and genuinely hard to stop eating.
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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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