Cashew Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw is the kind of side dish that quietly steals the show at any meal. Two kinds of cabbage and freshly grated carrots give it serious texture, while scallions and cilantro keep every bite lively and fresh. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, coconut aminos, and a touch of honey come together into something zippy and deeply savory all at once. Many store-bought slaws and dressings sneak in nut-based oils or are processed on shared equipment, so making this one from scratch means you stay in full control of every ingredient. Everything gets whisked together in minutes, poured over the vegetables, and then the slaw rests just long enough for the cabbage to soften slightly and soak up all that flavor. It's the kind of recipe that tastes like it took way more effort than it actually did — and it goes with just about everything on the table.
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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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