Almond Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, crimson cabbage, and bright carrot all tossed in a golden-orange dressing that smells absolutely incredible. The turmeric and fresh ginger give it a warm, earthy kick, while apple cider vinegar and lemon juice keep everything lively and bright. A drizzle of honey rounds out the dressing without making it sweet, just balanced in that way that makes you want to keep going back for another forkful. Many store-bought slaws and dressings sneak in nut-based oils or are processed on shared equipment, so making this one from scratch means you stay in full control of every ingredient. The whole thing comes together in one large bowl with a quick whisk and a ten-minute rest — that short wait lets the cabbage soften just enough and lets the flavors really settle into each other. A handful of raw pumpkin seeds on top adds a satisfying crunch without any tree nut concerns. It works beautifully as a side dish, piled onto tacos, or eaten straight from the bowl while you're still standing at the counter.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups red cabbage, thinly shredded
- 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
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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