Red Meat Allergy Friendly Turmeric-Ginger Carrot Slaw
This vibrant slaw is a riot of color and flavor — golden from the turmeric, bright with fresh ginger, and finished with a honey-cider tang that keeps you going back for another forkful. Shredded cabbage and grated carrots form the crunchy backbone, while scallion greens and cilantro add a fresh, herby lift that makes the whole bowl feel alive. The dressing comes together in minutes with pantry staples, and a short rest lets the cabbage soften just enough to soak up every bit of that warm, spiced vinaigrette. For anyone navigating a red meat allergy, this dish is a genuinely easy win — it's built entirely from vegetables, olive oil, and a handful of aromatics, so there's nothing to second-guess or swap out. Optional pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that rounds out the texture beautifully. It works as a side dish alongside grilled fish or roasted chicken, or piled onto a grain bowl for a light, satisfying lunch. Simple, stunning, and completely stress-free to put on the table.
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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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