Caffeine Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — jewel-toned beets, deep purple cabbage, and bright carrot all tangled together in a dressing that smells like a farmers market in the best possible way. The golden-orange turmeric and ginger vinaigrette is the real star here, bringing warmth and a gentle zing that makes every forkful feel alive. Because the whole dish is built from fresh vegetables, pantry staples, and a drizzle of honey, there's absolutely nothing hiding in it that could sneak in unwanted stimulants — just clean, whole ingredients from start to finish. That short rest time after tossing is worth every minute; the cabbage softens just enough to soak up the apple cider vinegar and lemon, turning a simple mix into something genuinely craveable. A scatter of raw pumpkin seeds on top adds a satisfying crunch and makes the whole bowl look like something you'd pay good money for at a café. It works beautifully as a side dish, a topping for grain bowls, or even tucked into a wrap for lunch the next day.
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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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