Nitrate & Nitrite Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Shredded green and red cabbage, grated carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, honey, and coconut aminos create a tangy, slightly sweet, deeply savory coating that clings to every strand. Coconut aminos is the key swap here, standing in for conventional soy sauce and keeping the whole recipe free from the preservatives that sneak into so many bottled condiments and processed ingredients. Everything in this recipe is whole, fresh, and straightforward, so you know exactly what you're eating without having to decode a label. A short rest before serving lets the cabbage relax just enough to soak up all that gingery lime dressing, making the final toss even more rewarding. It's the kind of clean, punchy slaw you'll want to pile onto tacos, serve alongside grilled proteins, or honestly just eat straight from the bowl.
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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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