Shellfish Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beets, crisp red cabbage, and sweet carrots all tangled together with fresh cilantro and a punchy lime-ginger dressing. The dressing comes together in minutes with pantry staples like olive oil, honey, and ground turmeric, and that short 10-minute rest at room temperature is the secret to getting the cabbage just tender enough while keeping everything bright and crunchy. A scatter of raw pumpkin seeds on top adds a satisfying nuttiness and a little extra texture that takes the whole bowl up a notch. Because every ingredient here is whole, plant-based, and naturally free from any seafood or shellfish concerns, you can serve it confidently at any table without scanning labels or second-guessing a thing. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto grain bowls — honestly, it's the kind of slaw that steals the show no matter where it lands on the table.
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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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