Black Pepper Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with sweet grated carrot, bright scallions, and fresh cilantro. The dressing is where the magic happens — tangy lime juice and zest, savory coconut aminos, a touch of honey, and boldly grated fresh ginger come together into something zippy and deeply satisfying. For anyone navigating a black pepper sensitivity, this kind of recipe can feel like a breath of fresh air, because so many slaws and dressings lean on pepper as a default seasoning. Here, the ginger does all the heavy lifting in the heat department, bringing warmth and complexity without a single peppercorn in sight. A short 10-minute rest lets the cabbage soften just enough to soak up every drop of that citrusy dressing, so the flavors meld beautifully before it hits the table. It works as a light lunch on its own, a taco topper, or a crisp side alongside grilled proteins — genuinely versatile and endlessly refreshing.
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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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