Xanthan Gum Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — jewel-toned beets, crimson cabbage, and bright carrot all tangled together and coated in a golden-orange dressing that smells absolutely incredible. Fresh ginger and ground turmeric do the heavy lifting here, giving the whole bowl a warm, earthy kick that's balanced by the brightness of apple cider vinegar and lemon juice. The good news for anyone avoiding thickeners and stabilizers is that this dressing is completely clean — just olive oil, acid, honey, and spices whisked together with zero additives or gums needed to hold it together. It emulsifies beautifully on its own and clings to every shred of vegetable without any help. A short ten-minute rest is all it takes for the cabbage to soften just enough and for the flavors to really settle in together. Finish it with a handful of raw pumpkin seeds for a satisfying crunch, and you've got a side dish that works just as well alongside grilled proteins as it does piled onto grain bowls or tucked into wraps.
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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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