Oats Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and flavor — crisp green and red cabbage, sweet grated carrot, bright scallions, and fresh cilantro all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing comes together in minutes with lime juice, lime zest, coconut aminos, olive oil, honey, and freshly grated ginger, creating a balance of tangy, savory, and subtly sweet that feels anything but ordinary. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — every single ingredient is straightforward and easy to verify. Coconut aminos stand in beautifully for soy sauce, adding that savory depth without any unexpected additives. A short 10-minute rest before serving is the secret move here — it lets the cabbage soften just enough to soak up all that bold dressing while still keeping a satisfying crunch. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — honestly, no one would judge you.
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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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