Emulsifier 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 any table. The dressing is a simple whisk-together situation — olive oil, apple cider vinegar, honey, turmeric, and fresh ginger — with zero emulsifiers, stabilizers, or anything you'd need to decode on a label. That matters more than people realize, because so many bottled dressings and store-bought slaws rely on additives to hold their texture together. Here, the olive oil and vinegar do the work naturally, and a short ten-minute rest lets the cabbage soften just enough to absorb all that golden, gingery flavor. Scallion greens and fresh cilantro keep things vibrant, and a handful of raw pumpkin seeds on top adds a satisfying crunch if you want it. It's the kind of recipe that proves clean, additive-free eating doesn't have to feel like a compromise — it can taste like the best thing on the plate.
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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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