Capsaicin Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and golden from a turmeric-forward dressing, this carrot slaw is the kind of side dish that steals the show at any table. Shredded cabbage and grated carrots get tossed with fresh cilantro and scallion greens, then coated in a zippy blend of apple cider vinegar, honey, olive oil, and freshly grated ginger — no heat sources anywhere in sight. For anyone who needs to avoid capsaicin, slaws can be a minefield of hidden chili flakes or hot sauce, but every ingredient here is naturally warming without any of that burn. The turmeric gives the dressing a gorgeous, vibrant color while the ginger adds just enough zing to keep things lively and interesting. A short ten-minute rest lets the cabbage soften just slightly and allows all those flavors to meld into something that tastes far more complex than the prep time suggests. A handful of raw pumpkin seeds scattered over the top adds a satisfying crunch and a subtle nuttiness that rounds the whole dish out beautifully. It works as a weeknight side, a cookout staple, or a fresh topping for grain bowls and wraps.
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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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