Low Iodine Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

Bright, crunchy, and loaded with bold flavor, this carrot and cabbage slaw is the kind of side dish that earns a permanent spot in your rotation. The dressing is where the magic happens — a golden blend of turmeric, fresh ginger, apple cider vinegar, and honey that coats every shred of vegetable in something warm, tangy, and just a little sweet. Managing iodine intake often means scrutinizing packaged dressings and condiments for hidden additives, but here everything is made from scratch with whole, straightforward ingredients you can trust. Cabbage, carrots, scallion greens, and cilantro keep the vegetable lineup clean and colorful, while the olive oil base keeps the dressing rich without any problematic additions. A short 10-minute rest lets the slaw relax and the flavors deepen before it even hits the table. The optional pumpkin seeds add a satisfying crunch and a little extra heartiness if you want them. It's the kind of dish that looks impressive, tastes even better, and comes together with almost no effort at all.

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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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