Legume Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beet and purple cabbage get tossed with sweet carrot, fresh scallion greens, and cilantro, then coated in a golden-orange dressing that smells absolutely incredible. The dressing is built around freshly grated ginger and ground turmeric, balanced with apple cider vinegar, lemon juice, and a touch of honey, so every bite has that warm, earthy brightness you want from a dish like this. Slaws can sometimes sneak in legume-based ingredients like tahini or edamame, but this one keeps things completely clean with simple pantry staples and fresh produce. Letting it rest for ten minutes before serving is a small but important step — the cabbage softens just enough to soak up all that golden dressing without losing its satisfying crunch. A handful of raw pumpkin seeds on top adds a nutty finish and a little extra texture if you want it. It works beautifully as a side dish, piled onto grain bowls, or tucked alongside grilled proteins for a fresh, punchy contrast.
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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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