BHA & BHT Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, sweet grated carrot, scallions, and fresh cilantro. The dressing is where things really sing — bright lime juice and zest, coconut aminos, extra-virgin olive oil, and freshly grated ginger come together with a touch of honey for a balance that's tangy, savory, and just a little sweet. Every single ingredient here is whole and unprocessed, which means none of the synthetic preservatives that sneak into bottled dressings and packaged slaw kits. That's genuinely good news if you're navigating a sensitivity to BHA or BHT, since those additives tend to hide in exactly the kinds of convenience products this recipe replaces. A short rest lets the cabbage soften just enough to soak up all that punchy dressing before you toss it one final time and serve. It 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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