Capsaicin Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and texture — deep purple cabbage, earthy beet, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The warmth here comes entirely from turmeric and fresh ginger, which deliver that bold, complex kick without any chili heat, making it a genuinely satisfying option for anyone who needs to avoid capsaicin. Apple cider vinegar and fresh lemon juice keep things lively and bright, while a touch of honey rounds out the dressing into something you'll want to drizzle on everything. A short ten-minute rest after tossing is the small but important step that lets the cabbage soften just enough and allows all those flavors to settle into each other. Topped with a handful of raw pumpkin seeds, you get a satisfying crunch that makes this feel like a complete dish rather than a simple side. It's the kind of slaw that holds up well, travels easily, and looks stunning on any table.
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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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