Hazelnut Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Shredded green and red cabbage, grated carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — fresh lime juice and zest, coconut aminos, grated ginger, and a touch of honey create something tangy, savory, and just a little sweet all at once. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces. A short 10-minute rest lets the cabbage soften just enough and allows the flavors to fully meld before you toss it one final time and serve. It pairs beautifully with grilled proteins, tacos, or rice bowls, but honestly it's good enough to eat 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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