Lactose Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, with two kinds of cabbage, sweet grated carrot, and a shower of fresh cilantro that makes it look as good as it tastes. The dressing is where the magic happens — bright lime juice and zest, a hit of freshly grated ginger, and coconut aminos in place of soy sauce give it a punchy, slightly tangy depth that keeps you going back for another forkful. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed; it just works as written. Creamy dressings loaded with buttermilk or sour cream are the usual slaw culprit, but this one leans on olive oil and citrus instead, delivering plenty of richness without a drop of lactose in sight. A short ten-minute rest lets the cabbage relax and soak up all that gingery, zesty dressing before you toss it one final time and serve. It's the kind of side dish that pairs with almost anything — tacos, grilled proteins, or honestly just eaten 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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