Nitrate & Nitrite Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, earthy grated beet, and sweet carrot all tangled together with fresh cilantro and scallion greens. The dressing is where the magic happens: a golden-orange blend of turmeric, fresh ginger, apple cider vinegar, and lemon juice that's bright, warming, and just a little bit bold. Every single ingredient here is whole and unprocessed, so you never have to second-guess what's in it the way you might with packaged dressings or cured toppings that often sneak in unwanted preservatives. A short ten-minute rest after tossing lets the cabbage soften just enough and allows the flavors to really come together — no cooking required. The optional raw pumpkin seeds on top add a satisfying crunch and make it feel like a complete dish rather than just a side. It works beautifully alongside grilled proteins, tucked into wraps, or eaten straight from the bowl as a light lunch.
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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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