Vegetarian 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 the magic really happens: a zippy blend of fresh lime juice, lime zest, honey, grated ginger, and a touch of turmeric that ties every vegetable together in the most satisfying way. A quick ten-minute rest lets the cabbage soften just enough and allows all those bold flavors to meld into something that tastes far more complex than the effort involved. It works beautifully as a side dish, a taco topper, or piled onto grain bowls — basically anywhere you want a hit of freshness and crunch. The optional pumpkin seeds scattered over the top add a subtle nuttiness and a little extra texture that really elevates the finished dish. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden animal products sneaking in.
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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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