Eosinophilic Esophagitis Friendly Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and crunch — deep purple cabbage, earthy grated beet, and bright carrot all tangled together with fresh scallion greens and cilantro. The dressing is where the magic happens: a golden-orange blend of olive oil, apple cider vinegar, lemon juice, honey, turmeric, and fresh ginger that coats every strand with warm, zippy flavor. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe sidesteps the usual culprits entirely by relying on whole vegetables, a clean oil-and-vinegar base, and spices that bring serious depth without any of the worry. A short 10-minute rest after tossing 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. The optional pumpkin seeds add a satisfying crunch on top if they fit your personal plan. It works beautifully as a side dish, piled onto a grain bowl, or eaten straight from the bowl with a fork — no judgment.
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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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