Tree Nut 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 by whisking olive oil, fresh lime juice, honey, grated ginger, and a touch of turmeric into a bright, glossy emulsion that coats every strand beautifully. A short 10-minute rest at room temperature is all it takes for the cabbage to soften just slightly and the flavors to really bloom — no cooking required. Many store-bought slaws and dressings sneak in unexpected additives, so making this from scratch means you know exactly what's going into the bowl. The optional scatter of raw pumpkin seeds on top adds a satisfying crunch without any concern about cross-contact from tree nuts. It works as a stunning side dish, a taco topping, or piled onto grain bowls for a weeknight dinner that feels anything but ordinary. Fresh, wholesome, and genuinely hard to stop eating.
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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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