Citric Acid Free Turmeric-Ginger Carrot Slaw
This vibrant slaw is a riot of color and texture — shredded cabbage, sweet grated carrot, fresh cilantro, and scallion greens all tossed together in a bowl that practically glows. The dressing is where the magic happens: earthy turmeric, bright fresh ginger, a drizzle of honey, and apple cider vinegar come together in a way that feels bold and complex without relying on any of the processed acids or citrus that can make so many slaws off-limits. Apple cider vinegar is the key move here — it delivers that tangy lift you want in a dressing while staying well within what this diet allows. A short 10-minute rest lets the cabbage soften just enough and gives the flavors time to meld into something that tastes like it took far more effort than it did. The optional pumpkin seeds on top add a satisfying crunch and a little extra nutrition if you want them. This is the kind of side dish that works alongside grilled proteins, tucked into wraps, or honestly 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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