BHA & BHT Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, earthy grated beet, and bright carrot all tossed in a golden-orange dressing that smells as good as it looks. The dressing gets its warmth from ground turmeric and freshly grated ginger, balanced by apple cider vinegar, lemon juice, and a touch of honey for just the right amount of brightness. Every ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that tend to sneak into bottled dressings and packaged salad kits. Making the dressing from scratch with extra virgin olive oil and fresh citrus takes only a few minutes and puts you completely in control of what goes into the bowl. A short 10-minute rest after tossing lets the cabbage soften just slightly and allows the flavors to really come together. Finished with a handful of raw pumpkin seeds, it has a satisfying crunch that makes it feel like a complete dish rather than just a side. It's the kind of recipe you'll find yourself coming back to whenever you want something fresh, nourishing, and completely free of ingredient-label anxiety.
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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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