Mushroom Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw brings together two kinds of cabbage, sweet carrots, and fresh cilantro for a colorful bowl that looks as good as it tastes. The dressing is where things really shine — fresh lime juice and zest, finely grated ginger, and a touch of honey create a punchy, slightly sweet vinaigrette that clings to every shred. Coconut aminos add a subtle savory depth without any soy, making this a great option for those navigating multiple dietary needs at once. Because every single ingredient here is whole and plant-based, there's no guesswork about hidden fungi lurking in a sauce packet or seasoning blend. A short 10-minute rest before serving is the secret step that lets the cabbage soften just enough to soak up all that gingery, citrusy dressing. Toss it once more right before it hits the table and you've got a side dish that holds its own next to grilled proteins, tacos, or grain bowls. Simple, fresh, and genuinely hard to stop eating.
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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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