This vibrant slaw is a riot of color and bold, earthy flavor — shredded red cabbage, grated beet, and carrot come together in a bowl that looks almost too pretty to eat. The dressing is where the magic happens: a whisked blend of olive oil, apple cider vinegar, lemon juice, honey, ground turmeric, and freshly grated ginger that turns a smooth, golden-orange and coats every strand of vegetable beautifully. A short 10-minute rest lets the cabbage soften just enough and allows all those warm, zesty notes to meld into something genuinely craveable. Many packaged slaws and bottled dressings sneak in tree nut oils or are processed on shared lines, so making this entirely from scratch gives you full control over what goes into the bowl. Every ingredient here is straightforward and easy to source, with no hidden surprises. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that rounds out the dish without any concern about cross-contact. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a large mixing bowl, combine the shredded red cabbage, grated beet, grated carrot, sliced scallion greens, and cilantro. Toss to distribute evenly.
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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