Anti Inflammatory Turmeric-Ginger Beet & Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

Anti Inflammatory Turmeric-Ginger Beet & Cabbage Slaw

This vibrant slaw is a powerhouse of color and crunch, built from shredded red cabbage, earthy grated beet, and sweet carrot — all tossed in a golden-orange dressing that smells absolutely incredible. The dressing is where the real magic happens: turmeric and freshly grated ginger are two of the most well-regarded ingredients in the anti-inflammatory kitchen, and pairing them with black pepper (which helps the body absorb turmeric's active compounds) shows this recipe actually knows what it's doing. A splash of apple cider vinegar and fresh lemon juice keep things bright and tangy, while a touch of honey rounds out the sharpness without tipping into sweetness. Everything comes together in minutes — just whisk, toss, and let it rest for ten minutes so the cabbage softens just enough to soak up all that flavor. It makes four generous servings, so it's ideal as a weeknight side or a meal-prep staple that holds up beautifully in the fridge. Finish it with a handful of raw pumpkin seeds for a satisfying crunch and you've got a dish that looks as good as it tastes.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
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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