Chestnut Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and flavor — crisp green and red cabbage, sweet grated carrot, bright scallions, and fresh cilantro all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing comes together in minutes with lime juice, lime zest, coconut aminos, olive oil, honey, and freshly grated ginger, creating a balance of tangy, savory, and just a little sweet. That short 10-minute rest before serving is the secret move here — it lets the cabbage soften just enough to soak up all that bold dressing without losing its satisfying crunch. Every ingredient in this recipe is naturally free from tree nuts, including chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It works beautifully as a side dish alongside grilled proteins, tucked into tacos, or piled on top of rice bowls for a fresh, zesty contrast. Simple, wholesome, and genuinely delicious — this is the kind of slaw that disappears fast at 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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