Low Iodine 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 a punchy lime-ginger dressing. The whole thing comes together without a single ingredient that raises red flags for people managing iodine intake, which can be a surprisingly tricky thing to navigate with store-bought dressings and packaged salads. Here, you control everything: a clean olive oil base, fresh citrus, honey, and spices like turmeric and ginger that bring serious depth without any hidden additives. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference — the cabbage softens just enough to soak up all that zesty dressing. A handful of raw pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It works beautifully as a side dish, a taco topping, or even a light lunch on its own.
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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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