Dairy Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with sweet grated carrot, bright scallions, and fresh cilantro. The dressing is where the magic really happens — fresh lime juice and zest, finely grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply savory all at once. Coconut aminos stand in beautifully for soy sauce here, bringing that umami depth without any dairy concerns, and every single ingredient in this recipe is naturally free of dairy from the start. There's no swapping or substituting needed, which means less label-reading stress and more time actually enjoying your food. A short rest before serving lets the cabbage soften just enough to soak up all that punchy dressing, making each bite more flavorful than the last. This slaw works as a fresh side dish, a topping for tacos or grain bowls, or honestly just eaten straight from the bowl with a fork.
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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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