Wheat Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, deep purple cabbage, and bright orange carrot all tangled together in a dressing that genuinely earns its keep. Fresh ginger and ground turmeric give the vinaigrette a warm, earthy kick, while apple cider vinegar and lemon juice keep everything lively and bright. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out — it just works as written. A short ten-minute rest after tossing is the secret move: the cabbage relaxes just enough to soak up all that golden-orange dressing without losing its satisfying crunch. Cilantro and scallion greens add a fresh, herby lift, and a handful of raw pumpkin seeds on top brings a nutty finish that makes the whole bowl feel complete. It's the kind of side dish that looks impressive on the table but comes together with nothing more than a box grater 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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