Pescatarian Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beet, crunchy red cabbage, and sweet carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. The combination of fresh ginger and ground turmeric gives the dressing a warm, slightly spicy depth, while apple cider vinegar and lemon juice keep everything bright and lively. A drizzle of honey rounds it all out without tipping into sweetness. It comes together in one large bowl with a quick whisk, and that short ten-minute rest is the secret move — the cabbage softens just enough to soak up every bit of that glossy dressing. Scattered pumpkin seeds on top add a satisfying crunch and make it feel genuinely finished. This is the kind of side dish that holds its own next to grilled fish or flaked salmon, but honestly it's sturdy enough to eat as a light meal on its own. Meal preppers will love it too, since the flavors only get better as it sits.
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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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