MSG Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, jewel-toned beet, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The combination of fresh ginger and ground turmeric gives the whole thing a warm, earthy kick that feels bold without being overpowering. A splash of apple cider vinegar and fresh lemon juice keep things lively and bright, while a touch of honey rounds out the acidity just enough. Every single ingredient here is whole and unprocessed, which means you never have to second-guess a label or worry about hidden flavor enhancers sneaking into your bowl. The short resting time after tossing is a small but important step — it lets the cabbage relax and soak up all that punchy dressing so the flavors really come together. Finish it with a handful of raw pumpkin seeds for a satisfying crunch, and you've got a side dish that works just as well next to grilled proteins as it does piled onto grain bowls or tacos.
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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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