Macadamia Free Turmeric-Ginger Carrot Slaw
This vibrant slaw is a riot of color and flavor — shredded cabbage and grated carrots get tossed with fresh scallion greens and cilantro, then coated in a punchy dressing built on turmeric, ginger, apple cider vinegar, and honey. The result is bright, a little tangy, faintly sweet, and deeply aromatic in the best possible way. Ground turmeric gives the whole bowl that gorgeous golden hue while fresh ginger adds a lively kick that makes every bite feel alive. A short ten-minute rest after dressing lets the cabbage soften just enough and allows the flavors to meld into something that tastes far more complex than the ingredient list suggests. Pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness — and since this recipe calls for pepitas rather than any tree nuts, you get all that texture without a second thought. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled onto grain bowls, and the dressing comes together in one small bowl with a whisk. Clean, wholesome, and genuinely craveable.
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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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