Lactose Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this carrot and cabbage slaw is the kind of side dish that steals the show at any table. The dressing is built entirely from pantry staples — olive oil, apple cider vinegar, honey, and a punchy combination of ground turmeric and fresh grated ginger — so there's absolutely no dairy involved, not even a trace. That golden turmeric dressing clings to every shred of cabbage and carrot, giving the whole bowl a warm, earthy depth that feels anything but plain. A short rest after tossing lets the cabbage soften just enough while the flavors meld into something genuinely craveable. Scallion greens and fresh cilantro keep things bright and herbaceous, and a handful of raw pumpkin seeds on top adds a satisfying crunch if you want it. It's the kind of recipe that works as a weeknight side, a cookout staple, or a topping for grain bowls — endlessly versatile and completely fuss-free.
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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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