Coconut Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this carrot and cabbage slaw is the kind of side dish that quietly steals the show at any meal. The dressing is where the magic happens — a punchy blend of apple cider vinegar, honey, fresh ginger, and ground turmeric that gives every shred of vegetable a warm, golden coating with just enough zing. Many store-bought slaws and dressings sneak in coconut aminos, coconut sugar, or coconut-derived oils, so making your own from scratch means you know exactly what's going in the bowl. Here, the fat comes entirely from extra-virgin olive oil, keeping things clean and completely free of any coconut-based ingredients. A short 10-minute rest after tossing lets the cabbage soften just enough to absorb all that gingery, tangy dressing without losing its satisfying crunch. Optional pumpkin seeds on top add a nutty finish and a little extra texture that takes it from simple to genuinely impressive. It works beautifully as a side for grilled proteins, tucked into tacos, or 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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