Pescatarian 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 really happens: a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and a touch of turmeric that ties every strand together with warmth and brightness. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to meld into something genuinely craveable. It's the kind of side dish that earns compliments before anyone even takes a bite, purely on looks alone. Naturally plant-forward and completely free of meat, it pairs beautifully alongside grilled fish or shrimp, making it a natural fit for a pescatarian spread. Optional pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition without complicating anything. Simple, fresh, and bold — this one is going straight into the regular rotation.
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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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