Soy Free Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep magenta beets, crunchy red cabbage, and sweet carrots all tangled together with bright cilantro and a punchy lime-ginger dressing. The whole thing comes alive with a quick whisk of olive oil, fresh lime juice, honey, and turmeric, creating a dressing that's bold, zesty, and completely plant-based. Soy sneaks into a surprising number of store-bought dressings and slaws, but every single ingredient here is naturally free of it — no label-scanning required. A short rest at room temperature is all it takes for the cabbage to soften just enough and the flavors to really meld together. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and makes it feel a little more special. It works beautifully as a side dish, a taco topping, or piled onto grain bowls for a weeknight dinner that looks far more impressive than the effort involved.
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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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