Alpha Gal Friendly Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Shredded green and red cabbage, grated carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, honey, and coconut aminos create a tangy, slightly sweet, deeply savory coating that clings to every strand. Coconut aminos stand in beautifully for soy sauce here, delivering that umami depth without any mammal-derived additives that can be tricky to navigate with alpha-gal syndrome. Everything in this recipe is plant-based or bee-derived, so there's no guesswork about hidden animal products sneaking into your meal. A quick 10-minute rest lets the cabbage soften just enough and lets all those bold flavors meld before you toss it one final time and serve. It's the kind of effortless, feel-good dish you'll want to bring to every cookout or weeknight dinner table.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and coarsely grated
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp lime zest
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, scallions, and cilantro. Toss to distribute evenly.
- 2
In a small mixing bowl, whisk together the lime juice, lime zest, coconut aminos, olive oil, grated ginger, honey, and 1/4 tsp salt until the dressing is smooth and the honey is fully dissolved.
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