Gut Friendly Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with color, this carrot and cabbage slaw is the kind of side dish that earns a permanent spot in your weekly rotation. The dressing is where the real magic happens — fresh grated ginger and ground turmeric bring serious anti-inflammatory credentials alongside a warmth that makes the whole bowl feel intentional rather than just thrown together. Apple cider vinegar adds a gentle tang that helps the cabbage soften just enough after a short rest, letting all those flavors meld without losing any of the satisfying crunch. Olive oil and a touch of honey round things out so the dressing is balanced rather than sharp. Using only the green tops of the scallions keeps things lighter and easier on digestion, and every ingredient here is whole, recognizable, and working in your favor. A scatter of raw pumpkin seeds on top adds a nutty finish and a little extra nutrition if you want it. This is the kind of recipe that proves eating for your gut doesn't have to mean sacrificing flavor or texture.
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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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