Gelatin Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet and purple cabbage tangled with carrot, scallions, and fresh cilantro, all pulled together by a golden-orange dressing that smells as good as it looks. 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 bright, lively finish. Many store-bought slaws and dressings sneak in thickeners or stabilizers that can be hard to vet, so making this one from scratch means every single ingredient is right in front of you — no surprises. A short ten-minute rest after tossing lets the cabbage soften just enough and gives the flavors time to really come together. Optional raw pumpkin seeds on top add a satisfying crunch and a little extra nutrition without complicating anything. It works beautifully as a side dish, piled onto tacos, or served alongside grilled proteins for a fresh, punchy contrast.
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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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