Turkey 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 and coated in a golden-orange dressing that smells absolutely incredible. The turmeric and fresh ginger do the heavy lifting here, giving the whole dish a warm, slightly spicy depth that feels anything but ordinary. A splash of apple cider vinegar and fresh lemon juice keep things bright and lively, balancing the honey just enough to make the dressing completely addictive. Letting it rest for ten minutes before serving is a small step that makes a real difference — the cabbage softens just slightly and every strand soaks up that gorgeous dressing. A handful of raw pumpkin seeds on top adds a satisfying crunch and makes it look like something you'd pay good money for at a trendy café. Every ingredient here is straightforwardly plant-based and whole, so there's no label-reading stress or hidden animal proteins to worry about. It works beautifully as a side dish, piled onto grain bowls, or tucked into wraps for a punchy, nourishing bite.
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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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