Pork Free Turmeric-Ginger Carrot Slaw
This vibrant slaw is all crunch, color, and bold flavor — shredded cabbage and grated carrots get tossed with fresh cilantro and scallion greens, then coated in a golden dressing built around turmeric, fresh ginger, honey, and apple cider vinegar. The result is bright, a little tangy, and just sweet enough to keep you going back for another forkful. Everything here is completely plant-based and naturally free of any pork or pork-derived ingredients, so there's zero need to scrutinize labels or swap anything out. A quick ten-minute rest after dressing lets the cabbage soften just enough while the flavors deepen and meld together beautifully. Finishing with a handful of raw pumpkin seeds adds a satisfying nuttiness and a little extra texture that takes the whole thing up a notch. It works as a side dish alongside grilled proteins, tucked into wraps, or honestly just eaten 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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