Breastfeeding Friendly Ginger-Lime Cabbage & Carrot Slaw
Crisp, colorful, and loaded with fresh flavor, this slaw is the kind of side dish that makes a simple meal feel genuinely exciting. Shredded green and red cabbage, grated carrots, scallions, and cilantro come together in a bowl that's as vibrant to look at as it is to eat. The dressing is where the magic happens — bright lime juice and zest, freshly grated ginger, a touch of honey, and coconut aminos create a tangy, slightly sweet, deeply savory coating that clings to every strand. Ginger is a longtime favorite for nursing parents, and here it shows up in a way that's genuinely delicious rather than medicinal. Coconut aminos keep things soy-free, which matters when you're paying close attention to what goes into your body and your baby's. A short ten-minute rest lets the cabbage soften just enough and allows all those bold flavors to meld beautifully before serving. It's the kind of recipe you'll find yourself making on repeat — fast, nourishing, and seriously good.
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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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