Lupin 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 a punchy lime-ginger dressing. The dressing itself is the real star: olive oil, fresh lime juice and zest, honey, turmeric, and grated ginger whisk into something zippy and aromatic that coats every shred beautifully. Lupin, a legume increasingly found in flour blends, pasta, and packaged dressings, is simply never part of the picture here — every ingredient is straightforward and easy to verify. A short 10-minute rest lets the cabbage soften just enough and allows all those bold flavors to meld without losing any of the crunch. Optional pumpkin seeds scattered on top add a satisfying nuttiness and a little extra texture if you want to finish it off with something special. It works brilliantly as a side for grilled proteins, tucked into tacos, or piled onto grain bowls — honestly, it's the kind of slaw that makes you want to find excuses to serve it with everything.
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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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