Nutmeg 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 scallion greens. The dressing is where the magic happens: a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and turmeric that comes together in minutes and coats every strand beautifully. Many spice blends and store-bought dressings sneak in warm spices you may be trying to avoid, but this one is completely transparent — every ingredient is right there on the list, and nutmeg is nowhere near it. A short 10-minute rest lets the cabbage soften just enough and allows the flavors to meld into something that tastes far more complex than the effort involved. Optional pumpkin seeds scattered over the top add a satisfying crunch and a little extra nutrition. It works as a bold side dish, a taco topping, or a bright companion to grilled proteins — basically anywhere you want something fresh and punchy on the plate.
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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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