Citric Acid Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — jewel-toned beets, deep purple cabbage, and bright carrot all tossed in a golden-orange dressing that smells as good as it looks. The turmeric and fresh ginger give the whole thing a warm, earthy kick that pairs beautifully with the natural sweetness of the honey and the mild tang of apple cider vinegar. For anyone navigating a citric acid sensitivity, slaws and dressings can be a minefield of hidden additives and preservative-laden bottled sauces — this one sidesteps all of that with a short, clean ingredient list you can verify at a glance. The lemon juice here is freshly squeezed rather than a processed citric acid derivative, which is a meaningful distinction for people who react to the manufactured form. Letting the slaw rest for a few minutes before serving is a small step that makes a real difference, softening the cabbage just enough so the dressing soaks into every strand. A handful of raw pumpkin seeds on top adds a satisfying crunch and makes it feel like a proper composed dish rather than a simple side. It works beautifully alongside grilled proteins, tucked into wraps, or 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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