Walnut Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a feast for the eyes before you even take a bite — deep jewel tones from the red cabbage and grated beet, flecked with bright carrot and fresh cilantro. The dressing is where the magic really happens: a golden-orange blend of turmeric, fresh ginger, apple cider vinegar, and honey that's punchy, warming, and just a little sweet. A short rest after tossing lets the cabbage soften slightly and soak up every bit of that bold, earthy flavor. Many slaws lean on nuts for crunch, but this one keeps things completely tree-nut-free while still delivering satisfying texture — especially with a handful of raw pumpkin seeds scattered on top. It's the kind of side dish that works just as well at a weeknight dinner as it does on a potluck table, and it comes together with nothing more than a bowl and a whisk.
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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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