Pregnancy Friendly Ginger-Lime Cabbage & Carrot Slaw
Crisp, colorful, and bursting with bright citrus and ginger, this slaw is the kind of side dish that makes everything on the plate feel more alive. Two kinds of cabbage, sweet grated carrot, and fresh scallions come together in a bowl that's as pretty as it is satisfying to eat. The dressing is where the magic happens — fresh lime juice and zest, a hit of grated ginger, and a touch of honey create a balance that's zingy without being sharp or overwhelming. Coconut aminos stand in for soy sauce, keeping the flavor savory and complex while avoiding ingredients that can be a concern during pregnancy. Ginger is a genuine star here, widely recognized for its ability to ease nausea, which makes this more than just a delicious recipe — it's genuinely practical for days when your stomach needs a little coaxing. Everything is raw, whole, and straightforward, so you know exactly what's going into your body with zero guesswork. A quick ten-minute rest before serving lets the cabbage soften just enough and the flavors meld into something that tastes like it took far more effort than it did.
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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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