Gut Friendly Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a powerhouse of color and crunch, built from raw red cabbage, earthy beet, and sweet carrot — the kind of produce lineup that makes your plate look like it belongs in a magazine. The dressing is where the real magic happens: fresh ginger and ground turmeric bring warming, anti-inflammatory depth, while apple cider vinegar and lemon juice add a bright tang that makes every bite feel alive. Black pepper is a smart addition here, since it's known to enhance the absorption of turmeric's active compounds, so the pairing is as functional as it is delicious. A short 10-minute rest lets the cabbage soften just enough to soak up all that golden-orange dressing without losing its satisfying bite. Ferment-friendly vegetables like cabbage and beet are well-loved for supporting a happy digestive system, and this recipe leans into that naturally without any complicated prep or specialty ingredients. Raw pumpkin seeds on top add a gentle crunch and a little extra nutrition if you want to finish it off properly. It's the kind of side dish that works alongside almost anything, or honestly holds its own as a light lunch straight from the bowl.
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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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