Vegetarian Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

Bright, crunchy, and alive with warm spice, this carrot and cabbage slaw is the kind of side dish that quietly steals the show at any table. The dressing is where the magic happens — ground turmeric and freshly grated ginger give it an earthy, slightly peppery kick that pairs beautifully with the sweetness of honey and the tang of apple cider vinegar. Every strand of cabbage and carrot gets thoroughly coated, and that short ten-minute rest lets the flavors meld and the vegetables soften just enough without losing their satisfying crunch. Scallion greens and fresh cilantro keep things bright and herbaceous, while an optional handful of raw pumpkin seeds adds a nutty, toasty finish. It comes together in one large bowl with a quick whisk and a toss — no stove required, no complicated technique. This is the kind of plant-forward recipe that proves simple, whole ingredients can deliver serious flavor without any compromise.

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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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