Coconut Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold, earthy flavor — crimson beet, purple cabbage, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The dressing gets its warmth from ground turmeric and freshly grated ginger, balanced by apple cider vinegar, lemon juice, and just a touch of honey for a sweet-tart finish that keeps you going back for another forkful. A short 10-minute rest lets the cabbage soften just enough and allows all those flavors to meld into something that tastes far more complex than the ingredient list suggests. Many store-bought slaws and bottled dressings sneak in coconut aminos, coconut sugar, or coconut-derived emulsifiers, so making your own from scratch is genuinely the easiest way to stay worry-free. Every single ingredient here — olive oil, raw vegetables, fresh herbs, whole spices — is straightforwardly plant-based and free of any coconut-derived additions. Finish it with a handful of raw pumpkin seeds for a satisfying crunch, and you have a side dish that works beautifully alongside grilled proteins, grain bowls, or tucked into a wrap.
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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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