Emulsifier Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with grated carrot, scallions, and fresh cilantro for a dish that looks as good as it tastes. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, coconut aminos, olive oil, and a touch of honey come together in a simple whisk, no emulsifiers or stabilizers needed. That's actually the beauty of this recipe: every single ingredient is whole and recognizable, so you never have to squint at a label wondering what's lurking in a bottled dressing. The coconut aminos bring a gentle savory depth without soy, and the ginger adds a bright, warming kick that makes the whole bowl feel lively rather than flat. A short rest at room temperature lets the cabbage soften just enough to soak up all that citrusy dressing before you toss it one final time. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly 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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