Pistachio Free Turmeric-Ginger Carrot Slaw
This vibrant slaw is a riot of color and flavor — golden from turmeric, bright from fresh ginger, and finished with a tangy apple cider vinegar dressing that ties everything together beautifully. Shredded cabbage and grated carrots form the crunchy backbone, while scallion greens and cilantro add a fresh, herby lift that keeps every bite interesting. The dressing comes together in minutes with pantry staples, and that short 10-minute rest lets the cabbage soften just enough to soak up all that warmth and acidity. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — the optional crunch on top comes from pumpkin seeds, which are a seed rather than a tree nut. It's the kind of side dish that works alongside grilled proteins, tucked into tacos, or eaten straight from the bowl with a fork. The turmeric gives it a gorgeous golden hue that looks stunning on any table, and the ginger adds a gentle heat that builds with each bite.
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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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