Paleo 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 and coated in a golden-orange dressing that smells absolutely incredible. Fresh ginger and ground turmeric do the heavy lifting here, giving the whole dish a warm, slightly spicy brightness that pairs beautifully with the tang of apple cider vinegar and a squeeze of lemon. A touch of honey rounds out the dressing without tipping it into sweetness, keeping everything balanced and lively. Because every ingredient is whole and unprocessed — fresh vegetables, good olive oil, real spices — this is exactly the kind of recipe that fits a grain-free, legume-free lifestyle without requiring any substitutions or label-checking. Letting the slaw rest for ten minutes before serving is a small but important step; the cabbage softens just enough to absorb the dressing and the flavors genuinely meld into something more than the sum of their parts. A handful of raw pumpkin seeds on top adds a satisfying crunch and makes it feel like a complete dish rather than just a side. It works beautifully alongside grilled proteins or on its own as a light, nourishing 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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