Beef Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw is the kind of side dish that makes everything on the plate taste more alive. Two kinds of cabbage and freshly grated carrots form the base, while scallions and cilantro add a pop of color and freshness that looks as good as it tastes. The dressing is where things really sing — fresh lime juice and zest, grated ginger, and coconut aminos come together into something zippy and a little complex without requiring much effort at all. Coconut aminos keep the flavor savory and umami-forward while making this completely free of any animal-based proteins, so it works beautifully for anyone steering clear of beef and most other meats. A short rest before serving is the secret step that lets the cabbage soften just enough and allows all those bold flavors to meld into something cohesive. Toss it alongside grilled fish, tucked into tacos, or piled on top of rice bowls — honestly, it's hard to find a dish this slaw doesn't improve.
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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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