Pescatarian Turmeric-Ginger Carrot Slaw
This vibrant slaw is the kind of side dish that earns compliments before anyone even takes a bite — the golden turmeric dressing gives it a stunning color that looks almost too pretty to eat. Shredded cabbage and grated carrots form a satisfying, crunchy base, while fresh cilantro and scallion greens keep things bright and herbaceous. The dressing is where the real magic happens: a quick whisk of olive oil, apple cider vinegar, honey, and freshly grated ginger creates something tangy, warm, and just a little sweet all at once. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften slightly and soak up every bit of that golden dressing. A scatter of raw pumpkin seeds on top adds a welcome nutty crunch if you want to take it over the edge. It pairs beautifully with grilled fish or seafood, making it a natural fit for a pescatarian spread — but honestly, it's good enough to eat straight from the bowl.
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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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