Walnut Free 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 things really sing: olive oil, fresh lime juice and zest, honey, grated ginger, and a touch of turmeric come together into something zippy, warm, and just a little exotic. A quick ten-minute rest lets the cabbage soften slightly and the flavors meld, so by the time it hits the table it tastes like it took far more effort than it did. Many store-bought slaws and dressings sneak in nut-based oils or toppings that can be hard to spot on a label, so making this from scratch means you know exactly what's in the bowl. The optional pumpkin seeds add a satisfying crunch without any of those concerns. It works beautifully as a side for tacos, grilled fish, or anything that needs a fresh, punchy counterpoint on the plate.
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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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