Gluten Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

This vibrant slaw is a riot of color and flavor — golden from turmeric, bright with fresh ginger, and finished with a tangy apple cider vinegar dressing that ties everything together beautifully. Shredded cabbage and grated carrots form the crunchy backbone, while scallion greens and cilantro add a fresh, herby lift that keeps every bite interesting. The dressing comes together with a quick whisk, and a short ten-minute rest lets the cabbage soften just enough to soak up all that warmth and acidity. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of raw pumpkin seeds on top adds a satisfying nuttiness and a little extra texture if you want to take it over the edge. This is the kind of side dish that disappears fast at the table, but it also holds up well if you want to make it ahead and let the flavors deepen even further.

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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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