Turkey Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

This vibrant slaw is proof that a side dish can steal the whole show. Shredded cabbage and freshly grated carrots get tossed in a golden dressing built on turmeric, ginger, apple cider vinegar, and honey — bright, earthy, and just a little sweet. A short rest at room temperature lets the cabbage soften and the flavors meld into something that tastes far more complex than the ingredient list suggests. Scallion greens and fresh cilantro keep things lively, while an optional scatter of pumpkin seeds adds a satisfying crunch. Every component here is whole, plant-based, and completely free of poultry in any form — no hidden broths, no deli-counter cross-contact to worry about. It works beautifully as a standalone side, piled onto grain bowls, or tucked alongside anything coming off the grill. The dressing comes together in one small bowl, which means cleanup is as easy as the cooking itself.

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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
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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