Nightshade Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw brings together two kinds of cabbage, sweet grated carrot, and fresh cilantro for a side dish that looks as vibrant as it tastes. The dressing is where the real magic happens — freshly grated ginger and a double hit of lime (both juice and zest) give it a lively kick, while coconut aminos add a subtle savory depth without any soy. That swap is key for anyone avoiding nightshades, since many bottled sauces and dressings sneak in tomato paste or chili-based ingredients that can be hard to spot on a label. Everything here is straightforward and naturally free of those concerns, so you can dress and toss with total confidence. A short 10-minute rest lets the cabbage soften just enough to soak up all that gingery, citrusy dressing before you serve it. It's the kind of slaw that works alongside grilled proteins, tucked into lettuce wraps, 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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