Paleo Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

Bright, crunchy, and loaded with anti-inflammatory punch, this carrot and cabbage slaw is the kind of side dish that earns a permanent spot in your weekly rotation. The dressing is where the magic happens — fresh ginger and ground turmeric give it a warm, earthy depth, while apple cider vinegar and honey balance everything out with just the right amount of tang and sweetness. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels or second-guess anything. Shredded cabbage and grated carrots form a satisfying, textural base that soaks up the dressing beautifully after a short rest, making it taste like you put in way more effort than you actually did. Scallion greens and fresh cilantro keep things vibrant and herbaceous, and a handful of raw pumpkin seeds on top adds a toasty, nutty finish if you want a little extra something. It pairs well with grilled proteins, works as a light lunch on its own, and travels well enough to bring to a cookout without wilting into a sad pile.

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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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