Low Iodine 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 and coated in a golden-orange dressing that smells incredible the moment you whisk it. The turmeric and fresh ginger give it a warm, slightly spicy depth, while apple cider vinegar and lemon juice keep everything bright and lively. For anyone navigating a low-iodine protocol, this kind of dish can feel like a breath of fresh air — every single ingredient here is naturally free of iodized salt, seafood, and dairy, so there's no mental checklist required. The dressing uses plain salt (just be sure yours is non-iodized, which is easy to find) and wholesome pantry staples that come together in seconds. A short 10-minute rest after tossing is the secret move — it lets the cabbage relax just enough to soak up all that golden dressing without going limp. Finish it with a handful of raw pumpkin seeds for a satisfying crunch and a little extra nutrition. It works beautifully as a side dish or piled onto a plate as a light, filling meal on its own.
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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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