Chicken Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beet, crisp red cabbage, and sweet carrot all tangled together in a dressing that smells as good as it tastes. The turmeric and fresh ginger give the vinaigrette a warm, golden kick, while apple cider vinegar and lemon juice keep everything bright and lively. Every single ingredient here is plant-based, so there's zero concern about hidden poultry broths, meat-based dressings, or cross-contact from shared prep surfaces. A short 10-minute rest after tossing is the secret move — it lets the cabbage relax just enough to soak up all that gorgeous dressing without going limp. Raw pumpkin seeds scattered on top add a satisfying crunch and a little extra nutrition to finish the bowl. This is the kind of side dish that steals the show at any table, whether you're pairing it with grains, tucking it into wraps, or eating it straight from the bowl with a fork.
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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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