BHA & BHT Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and alive with warm spice, this carrot and cabbage slaw is the kind of side dish that steals the show at the table. The dressing is built entirely from scratch — olive oil, apple cider vinegar, honey, fresh ginger, and ground turmeric — so you know exactly what's going into every bite. That matters more than it might seem, because packaged dressings and bottled condiments are among the most common hiding spots for synthetic preservatives like BHA and BHT. Making it yourself takes only a few minutes of whisking and gives you a vibrant, golden coating that clings beautifully to every shred of cabbage and carrot. A short 10-minute rest lets the vegetables soften just enough to soak up all that gingery, tangy goodness without losing their satisfying crunch. A handful of raw pumpkin seeds scattered on top adds a subtle nuttiness and a little extra texture to finish things off. It's fresh, it's colorful, and it's the kind of clean, whole-ingredient cooking that makes eating well feel genuinely effortless.
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Learn more →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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