Shellfish Free Turmeric-Ginger Carrot Slaw
Bright, crunchy, and loaded with warm spice, this carrot and cabbage slaw is the kind of side dish that quietly steals the show at the table. The dressing is where the magic happens — ground turmeric and freshly grated ginger combine with apple cider vinegar and honey to create something tangy, earthy, and just a little sweet all at once. A short ten-minute rest after tossing lets the cabbage soften just enough to absorb all that flavor without losing its satisfying crunch. Scallion greens and fresh cilantro keep things bright and herbaceous, while an optional scatter of raw pumpkin seeds adds a nutty finish and a little extra texture. Every ingredient here is straightforward and plant-based, so there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought slaws and dressings. It pairs beautifully alongside grilled proteins, grain bowls, or tacos, but honestly it's good enough to eat 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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