AIP Friendly Coconut Lime Slaw with Fresh Figs
This vibrant slaw is a study in contrasts — crisp shredded cabbage and sweet, jammy fresh figs, all pulled together by a creamy coconut-lime dressing that's bright, tangy, and just a little tropical. The dressing leans on full-fat coconut milk, fresh lime juice and zest, apple cider vinegar, and coconut aminos instead of soy sauce, so every ingredient earns its place without any of the usual inflammatory culprits that make eating this way feel limiting. A hit of freshly grated ginger and ground turmeric rounds out the flavor while keeping things firmly within autoimmune protocol guidelines. The whole bowl comes together in minutes — just whisk, toss, fold in the scallion greens and cilantro, and let it rest for 15 minutes so the cabbage softens and the dressing really soaks in. Those quartered figs nestled on top aren't just pretty; they add a honeyed richness that makes this feel genuinely special rather than like a compromise. Toasted coconut flakes scattered over the top at serving add a satisfying crunch that takes it over the edge. Serves 4 as a side, and it's the kind of dish that disappears fast.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, coarsely grated
- 4 fresh figs, stemmed and quartered
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly torn
For the dressing
- 3 tbsp full-fat coconut milk
- 2 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp toasted coconut flakes (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Toss to mix evenly.
- 2
In a small mixing bowl, whisk together the coconut milk, apple cider vinegar, lime juice, lime zest, honey, coconut aminos, grated ginger, turmeric, and 1/4 tsp salt until smooth and fully combined.
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