Nutmeg Free Turmeric-Ginger Beet & Cabbage Slaw
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: fresh ginger and ground turmeric whisk together with apple cider vinegar, lemon juice, and a touch of honey into a glossy, golden-orange coating that clings to every strand. A short 10-minute rest lets the cabbage soften just enough and allows the flavors to settle into something genuinely crave-worthy. Many spice blends and store-bought dressings sneak in warm baking spices you might be avoiding, but this one keeps things clean — every ingredient is right there in the list, no hidden seasonings required. Fresh cilantro and scallion greens add a bright, herby lift, while optional pumpkin seeds on top give a satisfying crunch. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto a grain bowl for a weeknight dinner that feels anything but ordinary.
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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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