Seed Oil 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 it really sings: extra-virgin olive oil whisked with fresh lime juice, lime zest, honey, ginger, and turmeric creates something zippy, warm, and just a little complex. Avoiding industrially processed vegetable and seed oils is one of the trickier parts of eating this way, especially with store-bought dressings that almost always sneak in canola or soybean oil — but here, every drop of fat comes from quality olive oil, so you're completely in the clear. A short ten-minute rest lets the cabbage soften just enough to absorb all that citrusy goodness without going limp. Optional raw pumpkin seeds scattered on top add a satisfying crunch and make the whole bowl feel a little more substantial. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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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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