Pecan Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a feast for the eyes before it even hits your fork — deep purple cabbage, jewel-toned beet, and bright carrot all tangled together in a glossy golden-orange dressing. The turmeric and freshly grated ginger give it a warm, earthy kick that feels bold without being overpowering, while apple cider vinegar and lemon juice keep everything lively and bright. A short 10-minute rest after tossing lets the cabbage soften just enough and allows all those flavors to really settle in together. Many slaws rely on nuts for crunch and texture, but this one leans on raw pumpkin seeds as an optional topper — naturally free of tree nut concerns and genuinely delicious. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's hiding in a store-bought bag of mixed slaw. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled on top of grain bowls for a pop of color and freshness.
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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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