Brazil Nut Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and flavor — crisp green and red cabbage, sweet grated carrot, bright scallions, and fresh cilantro all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing comes together in minutes with lime juice, lime zest, coconut aminos, olive oil, honey, and freshly grated ginger, delivering a tangy, slightly sweet, deeply savory punch without a single processed ingredient. For anyone navigating tree nut allergies, packaged slaws and bottled dressings can be a minefield of shared-facility warnings — making this entirely from-scratch approach a genuinely stress-free win. Every ingredient here is naturally free of the common culprits, so you can toss and serve with total confidence. That short 10-minute rest before serving is the secret move: it lets the cabbage soften just enough to soak up all that bold dressing while still keeping a satisfying crunch. It works beautifully as a side dish, piled onto tacos, or tucked alongside grilled proteins for a fresh, zesty contrast.
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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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