Rye Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

This vibrant slaw is a riot of color and flavor — golden from turmeric, bright with fresh ginger, and loaded with crisp cabbage and sweet grated carrots. The apple cider vinegar dressing brings just the right tang, while honey rounds everything out so it never tips into sharp or acidic territory. A handful of cilantro and scallion greens keeps it fresh and lively, and a scatter of pumpkin seeds on top adds a satisfying little crunch. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works as written. That short 10-minute rest after tossing is a small but important step; it lets the cabbage soften just enough to absorb the dressing without losing its texture. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it holds up beautifully either way.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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