Pork Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Two kinds of cabbage, sweet grated carrot, and fresh cilantro get tossed in a punchy dressing built on lime juice, lime zest, and freshly grated ginger — the kind of combination that wakes up your taste buds immediately. Coconut aminos bring a subtle savory depth without any soy sauce concerns, and a touch of honey rounds out the acidity just enough. Everything here is naturally plant-based and free from any meat or animal-derived products beyond the honey, so it fits comfortably into a wide range of eating styles. A short rest before serving is the secret step — it lets the cabbage soften just slightly and allows all those bold flavors to meld into something that tastes like it took far more effort than it did. Serve it alongside grilled fish, tucked into tacos, or piled on top of rice bowls for an easy, crowd-pleasing finish.
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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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