Emulsifier Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet and purple cabbage piled high with carrot, scallions, and fresh cilantro, all pulled together by a warmly spiced dressing. The real magic is in that dressing: olive oil, apple cider vinegar, lemon juice, honey, turmeric, and freshly grated ginger whisked together until glossy and golden-orange, with zero need for any stabilizers or additives. Store-bought dressings are notorious for sneaking in emulsifiers like lecithin or polysorbates, but here the whisk does all the work and the ingredients speak for themselves. A short ten-minute rest after tossing lets the cabbage soften just enough and gives the turmeric and ginger time to really sink into every shred. The result is tangy, earthy, and a little sweet — the kind of slaw that holds its own as a side dish or piled onto whatever you're serving. Finish it with a handful of raw pumpkin seeds for a satisfying crunch that keeps the whole thing clean and simple.
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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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