Eggless Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layering two kinds of cabbage with sweet grated carrot, fresh scallions, and bright cilantro. The dressing is where the magic happens — a punchy blend of fresh lime juice, lime zest, grated ginger, coconut aminos, and a touch of honey that comes together in minutes with just a whisk. Egg-free cooking can sometimes feel like you're giving something up, but this dish never asks you to compromise on flavor or texture. The coconut aminos bring a subtle savory depth that makes the dressing feel complex without any fuss, and the olive oil keeps everything glossy and well-coated. 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. It works beautifully as a side dish, a taco topper, or piled onto a grain bowl whenever you need something fresh and fast.
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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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