Mediterranean Diet Friendly Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a celebration of fresh, whole ingredients — crunchy green and red cabbage, sweet grated carrot, bright scallions, and a handful of cilantro all tossed together in one big, colorful bowl. The dressing is where the magic really happens: fresh lime juice and zest, extra-virgin olive oil, grated ginger, and a touch of honey create something tangy, a little sweet, and deeply aromatic. Coconut aminos bring a subtle savory depth without any soy, keeping the ingredient list clean and plant-forward. This kind of recipe is a natural fit for a way of eating that leans on vegetables, healthy fats, and bold flavors from herbs and citrus rather than heavy sauces. A short 10-minute rest lets the cabbage soften just enough to absorb the dressing while still holding its satisfying crunch. It comes together with nothing more than a grater, a whisk, and two bowls — no cooking required. Serve it alongside grilled fish, fold it into a wrap, or let it shine on its own as a light and refreshing side.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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