Turkey 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 comes together in seconds and coats every shred beautifully. A short rest at room temperature lets the cabbage soften just enough and allows all those flavors to meld into something that tastes like you worked way harder than you did. Optional pumpkin seeds scattered over the top add a satisfying crunch and make the whole bowl look like something out of a restaurant. This is the kind of side dish that works alongside grilled fish, tucked into tacos, or honestly eaten straight from the bowl with a fork. It's entirely plant-based and built from whole, recognizable ingredients, so there's no label-reading required — just good, clean produce and pantry staples doing all the heavy lifting.
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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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