Vegetarian Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a serious showstopper — jewel-toned from the grated beet and red cabbage, with a dressing that turns a gorgeous golden-orange the moment the turmeric hits the oil. The combination of fresh ginger, apple cider vinegar, and lemon juice gives every bite a bright, zippy kick that balances beautifully against the earthy sweetness of the beet and carrot. It's the kind of side dish that looks like it took way more effort than it actually did. A quick ten-minute rest after tossing lets the cabbage soften just enough and allows all those bold flavors to come together without losing any of the crunch. Raw pumpkin seeds scattered on top add a satisfying nuttiness and a little extra texture that takes the whole thing over the edge. Whether you're pairing it with a grain bowl, tucking it into a wrap, or serving it straight from the bowl at a cookout, this slaw holds its own as a genuinely craveable dish — not just a side thought.
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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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