Paleo Ginger-Lime Cabbage & Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(14)

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 carrot, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the real 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 do the heavy lifting here as a soy-free swap, keeping the umami depth without any of the grain-based ingredients that would otherwise knock this out of paleo territory. Everything gets tossed together and rested for just ten minutes, which is all it takes for the cabbage to soften slightly and the flavors to meld into something that tastes like it took far more effort than it did. It works beautifully alongside grilled proteins, tucked into lettuce wraps, or honestly just eaten straight from the bowl with a fork.

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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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