Capsaicin Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw is the kind of side dish that steals the show at any table. Two kinds of cabbage and freshly grated carrots create a satisfying texture, while scallions and cilantro add a fresh, herby lift. The dressing is where the real magic happens — fresh lime juice, lime zest, coconut aminos, a touch of honey, and finely grated ginger come together into something bold and deeply flavorful without a single drop of hot sauce or chili in sight. For anyone who needs to avoid capsaicin, slaws can be a minefield of hidden heat from spicy seasonings or pre-made dressings, but every ingredient here is naturally free of it. A short 10-minute rest lets the cabbage soften just enough to soak up all that zesty dressing, making each bite even better than the last. It comes together quickly with just two bowls and a whisk, so it's as practical as it is delicious. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — no judgment here.
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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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