Paraben Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, grated carrots, scallions, and fresh cilantro. The dressing is where things really sing — fresh lime juice and zest, grated ginger, coconut aminos, and a touch of honey come together into something bright, tangy, and just a little bold. Every ingredient here is whole and straightforward, which matters when you're navigating products that often sneak in synthetic preservatives or hidden additives. Coconut aminos stand in beautifully for conventional soy sauce, delivering that savory depth without the processed extras that can be harder to vet. A short rest after tossing lets the cabbage soften just enough to soak up all that gingery, citrusy dressing without losing its satisfying bite. It's the kind of side dish that works alongside grilled proteins, tucked into tacos, 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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