Gluten Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw brings together two kinds of cabbage, sweet carrots, scallions, and fresh cilantro in a bowl that looks as vibrant as it tastes. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, honey, and coconut aminos come together into something zippy and deeply savory all at once. Coconut aminos stand in for soy sauce here, which is the key move that keeps this completely safe for anyone avoiding gluten without sacrificing that umami depth you'd expect from a great Asian-inspired dressing. Every single ingredient in this recipe is naturally free of gluten, so there's no label-reading stress or ingredient swapping required. A short rest after tossing lets the cabbage soften just enough to soak up all that gingery lime dressing, making each bite more flavorful than the last. This is the kind of side dish that disappears fast — it pairs beautifully with grilled proteins, fish tacos, 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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