Paraben Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — jewel-toned beet and red cabbage meet bright carrot and fresh cilantro, all pulled together by a golden-orange dressing that smells as good as it looks. The dressing is built entirely from whole, recognizable ingredients: extra virgin olive oil, apple cider vinegar, fresh lemon juice, honey, and a punchy hit of ground turmeric and freshly grated ginger. For anyone navigating paraben-free eating, that kind of ingredient transparency matters, and this recipe delivers it without any compromise on taste. A short ten-minute rest after tossing lets the cabbage soften just enough and allows the warm, earthy spice notes to sink into every strand. The black pepper in the dressing isn't just seasoning — it works with the turmeric to make the whole bowl feel intentional and layered. Finished with a handful of raw pumpkin seeds for crunch, this is the kind of side dish that quietly steals the show at any table. It's fresh, it's bold, and every single thing in it is exactly what it says it is.
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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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