Peanut Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the table taste better. Two kinds of cabbage, sweet grated carrot, and fresh cilantro get tossed in a zingy dressing built from lime juice, lime zest, coconut aminos, and freshly grated ginger — it's bold, refreshing, and completely addictive. The coconut aminos bring a savory depth that keeps things interesting without any soy sauce or hidden additives to second-guess. A touch of honey rounds out the acidity just enough, and a short ten-minute rest lets the cabbage soften slightly so every forkful is perfectly balanced. Every single ingredient here is naturally free from peanuts, so there's no label-scanning or substitution stress — just straightforward, feel-good cooking. It works beautifully alongside grilled proteins, tucked into tacos, or honestly eaten 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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