MSG Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layered with the bright zing of fresh lime, warming ginger, and a handful of cilantro that makes every bite feel alive. The dressing comes together in minutes — just a whisk of lime juice, lime zest, coconut aminos, olive oil, honey, and freshly grated ginger — and it coats every shred of cabbage and carrot beautifully. Coconut aminos do the heavy lifting here in place of conventional soy sauce, delivering that savory, slightly sweet depth without any of the additives that make store-bought dressings and condiments so tricky to navigate. Everything in this recipe is whole, recognizable, and straightforward, so you know exactly what's going into your bowl. A short ten-minute rest lets the cabbage relax just enough to soak up the dressing while keeping that satisfying crunch intact. It's the kind of side dish that works alongside grilled proteins, tucked into tacos, or honestly 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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