Lupin Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, deep purple cabbage, and bright carrot all tossed in a golden-orange dressing that smells absolutely incredible. The turmeric and fresh ginger bring a warm, earthy kick, while apple cider vinegar and lemon juice keep everything lively and bright. A touch of honey rounds out the dressing without making it sweet, just balanced. Every single ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden flour blends sneaking into your side dish. The short rest time after dressing is key — it lets the cabbage relax just enough to soak up all that flavor without going limp. Raw pumpkin seeds on top add a satisfying crunch and make the whole bowl feel a little more substantial. It's the kind of slaw that works alongside grilled proteins, tucked into wraps, or honestly just 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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