Barley Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, deep purple cabbage, and bright orange carrot all tangled together in a dressing that smells as good as it looks. Ground turmeric and freshly grated ginger give the vinaigrette a warm, earthy kick that plays beautifully against the brightness of apple cider vinegar and lemon juice. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain derivatives sneaking into your bowl. The short resting time after tossing is a small but important step — it lets the cabbage soften just enough and allows the dressing to sink into every shred. A handful of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of side dish that works just as well alongside grilled proteins as it does piled onto a grain bowl or tucked into a wrap.
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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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