Low Sodium Turmeric-Ginger Beet & Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Turmeric-Ginger Beet & Cabbage Slaw

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Ingredients

4 servings

For the slaw

3 cups red cabbage, thinly shredded
Fresh Red Cabbage Organic Red Cabbage Taylor Farms Shredded Red Cabbage - 8 Oz Fresh Express Shredded Red Cabbage, 8 oz Stop & Shop Shredded Red Cabbage
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1 medium beet (about 6 oz), peeled and grated
1 large carrot, peeled and grated
3 green onions (scallions), thinly sliced (green tops only)
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp honey
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
¼ tsp ground black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
In a large mixing bowl, combine the shredded red cabbage, grated beet, grated carrot, sliced scallion greens, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniformly golden-orange.

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