Cinnamon Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is everything you want in a fresh side dish — vibrant color, bold flavor, and a dressing that pulls it all together without a single warming spice in sight. Two kinds of cabbage, grated carrot, scallions, and fresh cilantro form the base, while a punchy lime-and-ginger dressing ties it all together with just the right amount of zing. Coconut aminos add a subtle savory depth that makes the whole thing taste more complex than the short ingredient list suggests. For anyone navigating cinnamon sensitivities, slaws and Asian-inspired dressings can be a minefield of hidden spice blends — this one keeps things clean and completely transparent. A short rest before serving lets the cabbage soften just enough and allows the ginger, lime zest, and honey to meld into something genuinely craveable. It's the kind of side that disappears fast at the table, and it pairs beautifully with grilled proteins, tacos, or honestly just eaten straight from the bowl.
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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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