Yeast Free Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

Bright, crunchy, and loaded with bold flavor, this carrot and cabbage slaw is the kind of side dish that earns a permanent spot in your weekly rotation. The dressing is where the magic happens — a quick whisk of olive oil, apple cider vinegar, honey, turmeric, and fresh ginger creates something vibrant and deeply savory without a single ingredient that could cause concern for those avoiding yeast. Apple cider vinegar is the smart swap here, delivering that tangy punch you want in a slaw dressing while keeping things completely yeast-free, unlike some vinegars that can be tricky. A short ten-minute rest lets the cabbage soften just enough and allows those warm, golden flavors to really sink in. Scallion greens and fresh cilantro keep it lively, and a handful of raw pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It pairs beautifully with grilled proteins, tucked into wraps, or honestly just eaten straight from the bowl.

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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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