Celery Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet, deep purple cabbage, and bright orange carrot all tangled together in a dressing that genuinely earns its keep. Ground turmeric and freshly grated ginger give the vinaigrette a warm, earthy kick that plays beautifully against the tang of apple cider vinegar and a squeeze of lemon. The whole thing comes together in one large bowl with a quick whisk and a toss, making it as low-effort as it is impressive on the table. A short ten-minute rest lets the cabbage relax and the flavors settle into each other — a small step that makes a noticeable difference. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Finish it with a handful of raw pumpkin seeds for a satisfying crunch, or serve it as-is alongside grilled proteins, grain bowls, or tacos. It's the kind of side dish that quietly steals the show.
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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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