Chicken Free Turmeric-Ginger Carrot Slaw
This vibrant slaw is a riot of color and bold flavor, built around crisp shredded cabbage, sweet grated carrots, and a golden dressing that smells absolutely incredible the moment you whisk it together. Ground turmeric and freshly grated ginger do the heavy lifting here, giving the whole dish a warm, earthy depth that feels anything but ordinary. A splash of apple cider vinegar and a touch of honey keep things bright and balanced, so every bite has that satisfying sweet-tangy pull. The slaw gets better as it sits — just ten minutes at room temperature is enough for the cabbage to soften slightly and soak up all that gorgeous dressing. Scattering raw pumpkin seeds over the top adds a welcome crunch and makes the finished bowl look like something you'd order at a trendy café. This is the kind of side dish that works alongside grilled fish, tucked into tacos, or honestly just eaten straight from the bowl with a fork.
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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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