Mushroom Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold, fresh flavor — earthy beets, crisp red cabbage, and sweet carrots all tangled together with bright cilantro and a punchy lime-ginger dressing. The dressing itself is the real star: a quick whisk of olive oil, fresh lime juice, honey, turmeric, and grated ginger that coats every shred in something zesty, warming, and a little unexpected. A short 10-minute rest at room temperature lets the cabbage soften just enough and the flavors meld into something that tastes like you spent way more effort than you actually did. For anyone navigating a mushroom-free lifestyle, this kind of dish is a genuine win — every single ingredient is clean, whole, and easy to verify at a glance, with zero hidden fungi to worry about. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that rounds the whole bowl out beautifully. It works as a side dish alongside grilled proteins, piled onto tacos, or honestly just eaten straight from the bowl with a fork.
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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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