Nightshade Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep jewel-toned beets, crisp red cabbage, and sweet carrot all tangled together with bright cilantro and a punchy lime-ginger dressing. The whole thing comes together without a single tomato, pepper, potato, or eggplant in sight, making it a genuinely satisfying option when you're navigating nightshade restrictions without wanting to feel like you're missing out. The dressing is where the magic really happens: olive oil, fresh lime juice, honey, and grated ginger get a warm lift from ground turmeric, creating something that tastes complex but takes only minutes to whisk together. A short 10-minute rest lets the cabbage soften just enough to soak up all that citrusy goodness while keeping a satisfying crunch. If you have raw pumpkin seeds on hand, scatter them over the top — they add a subtle nuttiness and a little extra texture that takes the whole bowl up a notch. This is the kind of side dish that holds its own next to grilled proteins or grain bowls, and it travels well enough to make it a reliable choice for potlucks and packed lunches alike.
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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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