
This vibrant slaw is a feast for the eyes before it even hits the table — deep purple cabbage, jewel-toned beet, and bright carrot all tossed in a golden-orange dressing that gets its warmth from ground turmeric and freshly grated ginger. The apple cider vinegar and lemon juice bring a zippy brightness that balances the earthy sweetness of the beet, while honey rounds everything out without tipping into cloying territory. A short 10-minute rest after dressing is the secret move here — it lets the cabbage soften just enough and allows all those bold flavors to settle into each other beautifully. Slaws can sometimes feel like an afterthought, but this one is genuinely craveable, especially finished with a handful of raw pumpkin seeds for a satisfying crunch. Since the dressing is built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden egg-based emulsifiers or creamy binders — everything is clean and straightforward. It works brilliantly as a side dish, piled onto grain bowls, or tucked into wraps where you want something fresh and punchy to cut through richer flavors.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings














In a large mixing bowl, combine the shredded red cabbage, grated beet, grated carrot, sliced scallion greens, and cilantro. Toss to distribute evenly.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
