Beef Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

This vibrant slaw is a riot of color and flavor — golden from turmeric, bright with fresh ginger, and finished with the herby pop of cilantro. Shredded cabbage and grated carrots form the crunchy backbone, while a honey-apple cider vinegar dressing ties everything together with just the right balance of sweet and tangy. The ten-minute rest is a small but brilliant step that lets the cabbage soften slightly and the dressing really sink in, so every bite tastes cohesive rather than thrown together. A handful of raw pumpkin seeds on top adds a satisfying nuttiness and a little extra texture that takes it from simple side to something you'd genuinely want to serve at a dinner party. Everything here is plant-based and naturally free from any meat, so there's zero need to swap or substitute a single thing. It works beautifully alongside grilled fish or tofu, tucked into tacos, or piled onto a grain bowl for a weeknight meal that comes together fast.

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Ingredients

4 servings

For the slaw

3 cups shredded green cabbage (about ¼ small head)
3 medium carrots, peeled and grated
2 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
½ tsp ground black pepper
¼ tsp salt

For serving

2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
In a large mixing bowl, combine the shredded cabbage, grated carrots, scallion greens, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniform in color.

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