Mediterranean Diet Friendly Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a celebration of color and crunch, built from shredded red cabbage, earthy grated beet, and sweet carrot, all brought together with a golden-orange dressing that smells as good as it looks. The dressing leans on extra virgin olive oil, fresh lemon juice, and apple cider vinegar — exactly the kind of bright, plant-forward fat-and-acid combo that makes this style of eating so satisfying and sustainable. Fresh ginger and ground turmeric give it a warm, slightly spicy depth that keeps every bite interesting without overpowering the vegetables. A short ten-minute rest after tossing is the secret move here: the cabbage softens just enough to absorb the dressing while still holding its satisfying bite. Raw pumpkin seeds on top add a nutty finish and a little extra crunch that rounds the whole bowl out beautifully. It works as a side alongside grilled fish or chicken, piled into a grain bowl, or honestly eaten straight from the bowl with a fork while standing at the counter.
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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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