Pistachio 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 the table. Two kinds of cabbage and freshly grated carrots give it serious texture, while scallions and cilantro add a fresh, herby lift that makes every bite feel alive. The dressing is where the magic really happens — fresh lime juice and zest, coconut aminos, grated ginger, and a touch of honey come together into something zippy and deeply savory all at once. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it or worry about hidden nuts sneaking in through a bottled sauce or pre-made mix. A short ten-minute rest lets the cabbage soften just enough to soak up all that ginger-lime goodness before you toss it one final time and serve. It pairs beautifully with grilled proteins, tacos, or honestly just 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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