Gluten Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet, deep purple cabbage, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The combination of fresh ginger, ground turmeric, apple cider vinegar, and lemon juice creates something that's earthy, tangy, and just a little bit zippy all at once. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking that happens to work for anyone avoiding wheat or grains. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften and the flavors time to settle into each other. A handful of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that rounds the whole thing out beautifully. It works as a side dish, a topping for grain bowls or tacos, or honestly just eaten straight from the bowl with a fork.
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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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