Chestnut Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet and purple cabbage tossed with sweet carrot, fresh scallion greens, and cilantro, all brought together by a golden-orange dressing that smells absolutely incredible. Ground turmeric and freshly grated ginger give the vinaigrette a warm, earthy kick that plays beautifully against the brightness of apple cider vinegar and lemon juice. A touch of honey rounds everything out so the dressing hits that perfect sweet-tangy balance. The whole thing comes together in one large bowl, and a short ten-minute rest lets the cabbage soften just enough while the flavors deepen and meld. It's the kind of side dish that looks like you spent way more effort than you actually did. Scattered raw pumpkin seeds on top add a satisfying crunch and make it feel like a complete, restaurant-worthy plate. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so you can serve it confidently without scanning labels or worrying about hidden surprises.
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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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