Beef Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beet, crunchy red cabbage, and sweet carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The combination of fresh ginger and ground turmeric gives the dressing a warm, slightly spicy depth, while apple cider vinegar and lemon juice keep everything bright and lively. A short ten-minute rest before serving is the secret move here — the cabbage softens just enough to soak up all that flavor without losing its satisfying crunch. Raw pumpkin seeds scattered on top add a nutty finish and a little extra texture that takes the whole thing over the edge. It comes together entirely from fresh produce, pantry staples, and a quick whisk, so there's no complicated technique standing between you and a seriously impressive side dish. This is the kind of recipe that works just as well alongside grilled fish or tucked into a grain bowl as it does on its own as a light lunch.
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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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