Artificial Food Coloring Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw gets its stunning golden-orange hue entirely from real food — turmeric, fresh ginger, beet, and carrot doing all the heavy lifting without a drop of synthetic dye in sight. Red cabbage brings a gorgeous deep purple to the bowl, and once the dressing coats every shred, the colors practically glow. The dressing itself is a punchy blend of apple cider vinegar, lemon juice, honey, and olive oil that balances bright acidity with just enough warmth from the spices. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference — the cabbage softens slightly and the flavors knit together beautifully. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes it feel like something you'd order at a trendy café. It works as a side dish, a taco topping, or honestly just eaten straight from the bowl with a fork.
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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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