Carrageenan Free Ginger-Lime Cabbage & Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this vibrant slaw brings together two kinds of cabbage, sweet grated carrot, and fresh cilantro for a dish that looks as good as it tastes. The dressing is where the real magic happens — freshly squeezed lime juice, lime zest, and finely grated ginger create a zippy, aromatic base that wakes up every strand of vegetable it touches. Coconut aminos step in as a savory, umami-rich component that keeps the whole thing completely free from the thickeners and stabilizers that sneak into so many bottled condiments and sauces. Every ingredient here is whole and straightforward, so you know exactly what you're eating without having to decode a label. A short rest before serving lets the cabbage soften just enough to absorb all that gingery, citrusy dressing without losing its satisfying crunch. It works beautifully as a side dish, piled onto tacos, or tucked alongside grilled proteins — versatile enough to earn a permanent spot in your weekly rotation.
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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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