Shellfish Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and flavor — deep purple cabbage, earthy grated beet, and bright carrot all tangled together with fresh scallion greens and cilantro. The dressing is where the magic happens: a golden-orange blend of turmeric, fresh ginger, apple cider vinegar, lemon juice, and honey that's punchy, warming, and just a little sweet. Everything gets tossed together and left to rest for ten minutes, which is just enough time for the cabbage to soften slightly and soak up all that bold, spiced dressing. A handful of raw pumpkin seeds on top adds a satisfying crunch that ties the whole bowl together. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. It works beautifully as a side dish alongside grilled proteins or grain bowls, and it's the kind of recipe that looks far more impressive than the effort it actually takes.
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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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