Rice 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 dressing that smells like something a wellness guru would bottle and sell. The turmeric and fresh ginger give it a warm, slightly spicy backbone, while apple cider vinegar and lemon juice keep everything bright and lively. A short rest before serving is the secret move here: the cabbage softens just enough to soak up all that golden-orange dressing without losing its satisfying crunch. Every single ingredient in this dish is naturally grain-free, so there's no swapping or substituting required — it just works. Scattered pumpkin seeds on top add a nutty finish and a little extra texture that takes it from side dish to something you'd genuinely crave. It's the kind of recipe that looks impressive on the table but comes together with nothing more than a grater, a whisk, and about fifteen minutes of your time.
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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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