Lactose Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, purple cabbage, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The dressing is built on olive oil, apple cider vinegar, fresh lemon juice, and honey, with ground turmeric and freshly grated ginger doing the heavy lifting on flavor. There's no dairy anywhere in this recipe, which means it's naturally a great fit for anyone managing lactose without having to swap a single ingredient or second-guess a label. A short 10-minute rest after tossing lets the cabbage soften just enough and allows all those warm, tangy, slightly sweet notes to come together beautifully. Topped with raw pumpkin seeds, you get a satisfying crunch that makes this feel like a complete dish rather than just a side. It works alongside grilled proteins, tucked into wraps, or honestly just eaten straight from the bowl — no judgment here.
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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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