High Fructose Corn Syrup Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beet, crisp red cabbage, and sweet carrot all tangled together with fresh cilantro and scallion greens. The dressing is where the magic really happens: a golden-orange blend of olive oil, apple cider vinegar, lemon juice, and honey that comes together in seconds with a whisk. Turmeric and freshly grated ginger give it a warm, aromatic kick that makes the whole bowl feel alive. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a sweetener or syrup has snuck in — honey does the light lifting, and that's it. A short rest lets the cabbage relax into the dressing, deepening the flavors without any extra effort on your part. Finish it with a handful of raw pumpkin seeds for a satisfying crunch and you've got a side dish that looks impressive and tastes even better.
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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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