Lupin Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and flavor — crisp green and red cabbage, sweet grated carrot, bright scallions, and fresh cilantro all tossed together in one satisfying bowl. The dressing is where the magic really happens: fresh lime juice and zest, finely grated ginger, and a touch of honey create a punchy, slightly sweet vinaigrette that coats every shred beautifully. Coconut aminos step in for a savory, umami-rich depth without any of the ingredients that can sneak into more conventional dressings. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every single component is a whole food or simple pantry staple with no hidden legume-derived additives to worry about. A short 10-minute rest lets the cabbage soften just enough and allows the ginger-lime flavors to really sink in before you serve. It works brilliantly as a side dish, piled onto tacos, or tucked alongside grilled proteins for a fresh, crunchy contrast. Simple, bold, and completely fuss-free.
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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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