Carrageenan Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — crimson beet, purple cabbage, and bright carrot all tossed in a golden-orange dressing that smells as good as it looks. Fresh ginger and turmeric do the heavy lifting here, giving the whole dish a warm, earthy kick that's balanced by the brightness of apple cider vinegar and lemon juice. Every ingredient is whole and straightforward, which is exactly what makes this a smart choice when you're trying to avoid the thickeners and stabilizers that sneak into so many bottled dressings and packaged slaws. You whisk the dressing yourself from pantry staples, so you know precisely what's in it — no hidden additives, no label anxiety. That short 10-minute rest after tossing is worth every second; the cabbage softens just enough to soak up the dressing while still holding a satisfying crunch. A handful of raw pumpkin seeds on top adds a nutty finish and a little extra texture that takes it from side dish to something you'll want to eat straight from the bowl.
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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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