Turmeric Slaw
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Turmeric Slaw // Choosing Raw

Turmeric is without a doubt one of my favorite superfoods. This magical spice, which comes from the curcuma longa plant, boasts potent antioxidant and anti-inflammatory properties. It’s been used medicinally for about 4,000 years, and it has been shown to have potential use in treating digestive diseases, cancer, osteoarthritis, and inflammatory skin conditions. Medical and nutrition literature is chock full of papers on turmeric, its primary compound, curcumin, and its therapeutic potential; most recently, I read an article about an in vitro study suggesting that turmeric can help to mitigate inflammation associated with inflammatory bowel disease. And it’s not the only study of its kind; numerous studies have linked turmeric to a potential reduction of IBD activity.

One tends to see turmeric used primarily in tofu scramble, soups, stews, and curries. I like to use it in other, more offbeat applications, too. A favorite? My turmeric and pumpkin seed pate.

Turmeric and pumpkin seed pate

Also delightful (and perfect for this time of year) is my turmeric milk, warmed up on the stove:

 Anti Inflammatory Turmeric Milk // Choosing Raw

And finally, my anti-inflammatory turmeric tahini dressing, which is a CR reader favorite.

anti inflammatory turmeric tahini dressing

And you’ll see a slight variation of this dressing put to happy use in tonight’s recipe, a gorgeously colorful and nutrient dense turmeric slaw.

This slaw is a perfect way to use up your seasonal bags of carrots and cabbage from the market, and to squeeze in whatever sprouts you’re growing or finding locally. The moment I tasted it, I loved it, and I hope you will, too.

Turmeric Slaw // Choosing Raw

Turmeric Slaw // Choosing Raw
No ratings yet

Turmeric Slaw (vegan, gluten free, soy free)

Author - Gena Hamshaw
Yields: 4 Servings


  • For the slaw:
  • 3 heaping cups carrot shredded
  • 3 heaping cups red cabbage finely shredded
  • 1 cup sunflower sprouts chopped in half
  • 1 cup pea shoots chopped into thirds
  • 1 cup cilantro broccoli, or radish sprouts
  • 1/4 cup cilantro minced (optional)
  • For the dressing:
  • 1/2 cup tahini
  • 2 medjool dates pitted
  • 2 teaspoons turmeric ground, or 2 tablespoons freshly grated turmeric
  • 1 teaspoon ginger ground, or 2 tablespoons freshly grated ginger
  • 1/2 cup carrot or orange juice fresh is best, but bottled is fine
  • 1/4 cup water
  • 3/4 teaspoon sea salt or to taste
  • 3 tablespoons lime juice


  • Blend all of the dressing ingredients together till smooth. If the dressing is too thick, add a little more water as needed.
  • Combine all of the slaw ingredients in a large mixing bowl. Toss them with about 2/3 cup dressing, or enough to coat the slaw well without turning it soggy. Use your judgment.
  • Serve, garnished with hemp seeds or chopped peanuts.

Turmeric Slaw // Choosing Raw

Turmeric Slaw // Choosing Raw

Just look at all of the color. To amp up the green, try adding more sprouts, more fresh herbs, or even a cup or two of shredded greens. Kale and collards would work really well here.


This is an ideal side dish, but it also makes a great salad component. Tonight, I had a heaping cup of my leftovers over a bed of arugula, and I topped all of that off with a heaping cup of quinoa, some sweet potato, and a few tablespoons of hemp seeds. The slaw would also be great with a hot bowl of soup, stuffed into a tasty veggie wrap, or as a side dish for vegan burgers or sloppy joes. Next time I make it (soon, I hope!), I may serve it with jasmine rice. I imagine they’ll pair beautifully.

 Enjoy the slaw, and I’ll see you all soon.


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  1. I bought too much fresh turmeric last week – I needed it for the immune boosting bomb by green kitchen stories. I’ll try your recipe to use this superfood!! (and I’ll have yellow fingers for 3 days more 😛 )

  2. mmmm carrot-turmeric-ginger sounds wonderful! I’ve also been meaning to try Sharon Gannon’s turmeric-tahini dressing now her book is out seeing as I adore your replication 🙂 do you use raw or roasted tahini for this? (and do you know which she uses?)

  3. Any thoughts about fresh vs dried turmeric? I sometimes find the dried stuff a bit bitter. I’ve never tried fresh, not sure it’s available in my small town.

  4. I make a version of this every week to eat at lunch through week. I use brocolli slaw and use apple cider vinegar in dressing in addition to all the other yummy stuff. My indulgence is to stir in dried currants. MMMMMM!

  5. I buy fresh turmeric roots from an asiatic market, I slice them and freeze to use in teas, soup, dressing etc. I think fresh roots are more potent the dried and powdered spice. I does stain bright yellow! The fresh taste is mild, not hot or pungent.

  6. I am crazy about slaw! Fresh and crisp versions though rather than the mayo-heavy traditional kind.
    I’m also a fan of your turmeric-tahini dressing so I’m sure I’ll enjoy this recipe.

  7. I just bought a new jar of tahini and am always looking for new ways to use turmeric, so this is right up my alley! Another interesting way to use turmeric is to sprinkle some, along with nutritional yeast and salt, on popcorn. I also like to add turmeric to cauliflower couscous so that the dish looks even more authentic.

  8. This looks amazing – Going on my list of recipes to try. Never thought of using turmeric in this way- thanks for the recipe!