Pecan Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

This vibrant slaw is a riot of color and bold flavor — crunchy cabbage and sweet grated carrots get tossed with fresh scallion greens and cilantro, then coated in a bright, golden dressing built on turmeric, ginger, apple cider vinegar, and honey. The result is something that tastes far more complex than the ingredient list suggests. Earthy warmth from the turmeric and a little heat from the black pepper balance the tang of the vinegar beautifully, making every forkful genuinely interesting. A short ten-minute rest after dressing lets the cabbage soften just enough while the flavors meld together — a small step that makes a real difference. Slaw recipes can sometimes sneak in nut-based toppings or dressings that make them off-limits, but everything here is straightforward and tree-nut-free from start to finish. The optional pumpkin seeds add a satisfying crunch without any concern, and they look gorgeous scattered over the top. Whether you're serving this alongside grilled proteins, tucking it into tacos, or eating it straight from the bowl, it's the kind of side dish that disappears fast.

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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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