Pistachio 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 comes together in seconds and coats every shred beautifully. Letting it rest for just ten minutes before serving makes a noticeable difference, softening the cabbage slightly and letting all those flavors meld into something that tastes like it took far more effort than it did. Many packaged slaws and dressings sneak in tree nuts for crunch or texture, so making this from scratch means you stay in full control of every ingredient. The optional pumpkin seeds on top add a satisfying bite without any concern about cross-contact from shared processing facilities. It works equally well as a standalone side, a taco topping, or piled onto grain bowls — basically anywhere you want something fresh and a little unexpected.
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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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