Mediterranean Diet Friendly 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 things really sing: extra-virgin olive oil and fresh lime juice form the base, while grated ginger, turmeric, and a touch of honey layer in warmth and just enough sweetness to balance the acidity. It's exactly the kind of plant-forward, olive-oil-dressed dish that fits naturally into a Mediterranean-style way of eating, leaning on whole vegetables and anti-inflammatory ingredients rather than anything heavy or processed. A short rest at room temperature is all it takes for the cabbage to soften slightly and the flavors to meld into something that tastes like it took far more effort than it did. A scatter of raw pumpkin seeds over the top adds a satisfying crunch and a little extra nutrition if you want it. Serve it alongside grilled fish, tuck it into a wrap, or let it hold its own as a bright, bold side — it works beautifully in all three roles.
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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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