Pork 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 zippy and a little warming at the same time. A short rest at room temperature lets the cabbage soften just enough and gives the flavors time to meld into something that tastes like you worked a lot harder than you did. Naturally built from vegetables, citrus, and pantry staples, there's nothing here to second-guess — no hidden animal products, no processed fillers, just clean, whole ingredients from start to finish. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch and makes it feel a little more substantial as a side or a base for grain bowls. It's the kind of dish that looks stunning on a table, travels well to a cookout, and somehow gets even better after sitting in the fridge for a day.
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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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