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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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a large mixing bowl, combine the shredded cabbage, grated carrots, scallion greens, and cilantro. Toss to distribute evenly.
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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