Dairy Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a feast for the eyes before it even hits your fork — deep purple cabbage, jewel-toned beet, and bright carrot all tangled together in a dressing that turns a gorgeous golden-orange from turmeric and fresh ginger. The dressing is built entirely from pantry staples like olive oil, apple cider vinegar, and lemon juice, so there's no dairy anywhere in sight — not even hiding in a creamy base. That short 10-minute rest after tossing is the secret move here: the cabbage softens just enough to go from raw and sharp to tender and deeply flavored without losing its satisfying crunch. A finishing scatter of raw pumpkin seeds adds a nutty bite and a little extra texture that makes the whole bowl feel complete. It's the kind of side dish that works just as well at a weeknight dinner as it does on a potluck table, and it holds up beautifully if you need to make it ahead. Bold, fresh, and completely plant-forward — this one earns a permanent spot in the rotation.
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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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