Barley Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and bold flavor — crunchy shredded cabbage in two shades, sweet grated carrot, and fresh cilantro all brought together by a punchy ginger-lime dressing. The secret weapon here is coconut aminos, which delivers that savory, slightly sweet depth you'd expect from soy sauce but without any grain-based ingredients sneaking in. That swap makes this dressing completely safe for anyone navigating a barley-free lifestyle, since traditional soy sauce often contains barley or wheat as part of the fermentation process. A little honey rounds out the heat from the fresh ginger, and the lime zest keeps every bite bright and lively. The ten-minute rest before serving is a small but important step — it lets the cabbage relax just enough to soak up all that dressing without losing its satisfying crunch. This slaw works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl with a fork.
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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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