Nutmeg Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw is the kind of side dish that steals the show at any table. Two kinds of cabbage and freshly grated carrots create a colorful base, while scallions and cilantro add a fresh, herby lift that keeps every bite interesting. The dressing is where things really sing — fresh lime juice and zest, coconut aminos, and finely grated ginger come together into something bold and a little unexpected. A touch of honey rounds out the acidity without making it sweet, and a short rest lets the cabbage soften just enough to soak up all that flavor. For anyone avoiding warm spices like nutmeg, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with zero hidden spice blends to worry about. It pairs beautifully alongside grilled proteins, fish tacos, or anything that could use a punchy, refreshing contrast on the plate.
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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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