Cinnamon Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and texture — jewel-toned beet, crimson cabbage, and bright carrot all tangled together with fresh scallion greens and cilantro. The dressing is where the real magic happens: a golden-orange blend of turmeric, fresh ginger, apple cider vinegar, and lemon juice that's punchy, earthy, and a little bright all at once. A touch of honey rounds out the acidity without tipping into sweetness, and the whole thing comes together in one small bowl with a whisk. Many spice blends and bottled dressings sneak in cinnamon as a background note, so making your own dressing from scratch like this puts you fully in control of every ingredient. After a quick ten-minute rest, the cabbage softens just enough to soak up all that flavor while still keeping a satisfying crunch. A handful of raw pumpkin seeds on top adds a nutty finish that makes this feel like a complete dish rather than a simple side. It's the kind of slaw that works alongside grilled proteins, tucked into wraps, or honestly eaten 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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