Peanut 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: a golden-orange blend of turmeric, fresh ginger, apple cider vinegar, and lemon juice that's bright, warming, and just a little tangy. A short 10-minute rest lets the cabbage soften slightly and soak up every bit of that spiced dressing, so the flavors genuinely meld rather than just sitting on top. Fresh cilantro and scallion greens keep things lively, and a handful of raw pumpkin seeds adds a satisfying crunch at the end. Every ingredient here is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress — just straightforward, wholesome produce and pantry staples. It works beautifully as a side dish alongside grilled proteins, tucked into wraps, or piled on top of grain bowls when you want something fresh and punchy.
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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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