Pistachio Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — earthy beet, crisp red cabbage, and sweet carrot all tangled together in a golden-orange dressing that smells incredible the moment you whisk it up. The turmeric and fresh ginger give it a warm, slightly spicy backbone, while apple cider vinegar and lemon juice keep everything bright and lively. It's the kind of side dish that makes a simple weeknight plate look like you actually tried. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome produce and pantry staples. The optional pumpkin seeds on top add a satisfying crunch without any cross-contamination concerns that can come with mixed nut toppings. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, softening the cabbage just enough so the dressing really soaks in. Bring it to a cookout, pile it alongside grilled proteins, or eat it straight from the bowl — it holds up beautifully either way.
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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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