Hazelnut Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet and purple cabbage tossed with sweet carrot, fresh scallion greens, and cilantro, all pulled together by a golden-orange dressing that smells incredible the moment you whisk it up. The dressing leans on ground turmeric and freshly grated ginger for warmth and a gentle kick, balanced by apple cider vinegar, lemon juice, and just a touch of honey. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination stress — just clean, whole-food cooking from start to finish. Letting the slaw rest for ten minutes before serving is a small step that makes a real difference, softening the cabbage just enough and letting those spiced, tangy flavors fully meld together. A handful of raw pumpkin seeds on top adds a satisfying crunch and a little extra nutrition if you want it. This is the kind of side dish that works alongside grilled proteins, tucked into wraps, or honestly eaten 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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