Pregnancy Friendly Turmeric-Ginger Carrot Slaw
This vibrant slaw is a crunchy, colorful bowl of goodness that comes together with minimal effort and maximum flavor. Fresh ginger and ground turmeric give the dressing a warm, earthy kick, while apple cider vinegar and honey balance everything out with a bright, slightly sweet tang. Cabbage and carrots bring satisfying crunch and a serious dose of fiber and beta-carotene — exactly the kind of nutrient-dense eating that feels genuinely nourishing right now. The dressing is whisked together from whole, recognizable ingredients, so there's no guesswork about what's actually in your food. Scallion greens and fresh cilantro keep the flavor lively without any of the concerns that come with raw alliums during pregnancy. A short 10-minute rest lets the slaw soften just enough to mellow the raw cabbage while the flavors meld beautifully. Optional pumpkin seeds on top add a little extra crunch and a boost of plant-based minerals to finish the dish off.
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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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