Yeast Free Turmeric-Ginger Beet & Cabbage Slaw
This vibrant slaw is a riot of color and bold flavor — crimson beet, purple cabbage, and bright carrot all tangled together and coated in a golden-orange dressing that smells as good as it looks. Fresh ginger and ground turmeric do the heavy lifting here, giving the whole dish a warm, earthy kick that pairs beautifully with the brightness of lemon juice and apple cider vinegar. Because yeast-free eating means steering clear of fermented condiments and leavened products, a homemade dressing like this one is a genuine win — every ingredient is clean, whole, and easy to verify. There's no store-bought bottle to scrutinize for hidden yeast extracts or questionable additives; just a quick whisk and you're done. A short rest after tossing lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Finish it with a handful of raw pumpkin seeds for a little nutty texture, and you've got a side dish that feels anything but restrictive.
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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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