Legume Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

Bright, crunchy, and loaded with warm spice, this carrot and cabbage slaw is the kind of side dish that steals the show without any fuss. The dressing is where the magic happens — a quick whisk of olive oil, apple cider vinegar, honey, turmeric, and fresh ginger creates something vibrant and deeply flavorful that coats every shred of vegetable beautifully. A short ten-minute rest lets the cabbage soften just enough while the flavors meld together, so you get that perfect balance of tender and crisp. Scallion greens and fresh cilantro keep things light and herby, while optional pumpkin seeds add a satisfying crunch on top. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden bean-based oils, soy derivatives, or peanut products to worry about. It works equally well as a weeknight side, a topping for grilled proteins, or a make-ahead dish that only gets better as it sits.

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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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