Celery Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, grated carrots, scallions, and fresh cilantro. What really makes it sing is the dressing — a bright, punchy blend of fresh lime juice, lime zest, coconut aminos, grated ginger, and a touch of honey that ties everything together without a drop of anything you need to avoid. Slaws can be a sneaky source of concern when they come pre-made or dressed at a deli counter, but making it from scratch with these clean, straightforward ingredients puts you fully in control. A short 10-minute rest lets the cabbage soften just enough to soak up all that gingery, citrusy goodness before you toss it one final time. The result is a side dish that feels fresh and lively — equally at home next to grilled proteins, tucked into tacos, or piled on top of a grain bowl. It's the kind of recipe you'll find yourself coming back to again and again because it's just that easy and that 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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