Rice Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this carrot and cabbage slaw is the kind of side dish that steals the show at any table. Shredded cabbage and grated carrots form the base, while scallion greens and fresh cilantro keep things lively and aromatic. The real magic is in the dressing — a golden blend of turmeric, freshly grated ginger, apple cider vinegar, and honey that coats every strand with warmth and a gentle tang. A short ten-minute rest lets the cabbage soften just enough and allows all those flavors to meld beautifully. Optional pumpkin seeds scattered on top add a satisfying crunch and make the whole bowl look as good as it tastes. Every ingredient here is naturally grain-free and straightforward, so there's no need to scrutinize labels or swap anything out — it just works as written. Whether you're serving it alongside grilled proteins or piling it onto tacos, this slaw is endlessly versatile and genuinely hard to stop eating.
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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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