Hazelnut Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with warm spice, this carrot slaw is the kind of side dish that quietly steals the show at any meal. Shredded cabbage and freshly grated carrots form the base, while scallion greens and cilantro add a fresh, herby lift that keeps every bite lively. The dressing is where the magic happens — golden turmeric and freshly grated ginger combine with apple cider vinegar and honey to create something tangy, earthy, and just a little sweet all at once. Tree nuts and their derivatives can sneak into store-bought slaws and bottled dressings more often than you'd expect, so making this one from scratch means you stay in full control of every ingredient. A short ten-minute rest after tossing lets the cabbage soften just enough to soak up all that golden dressing without losing its satisfying crunch. Optional pumpkin seeds on top add a toasty finish that rounds out the texture beautifully. It's the kind of recipe that looks impressive but comes together with almost no effort.
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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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