Rice Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw brings together two kinds of cabbage, sweet grated carrot, and fresh cilantro for a bowl that looks as vibrant as it tastes. The dressing is where the real magic happens — fresh lime juice and zest, finely grated ginger, and coconut aminos create a punchy, slightly sweet vinaigrette that clings to every shred. Coconut aminos stand in beautifully for soy sauce here, delivering that savory depth without any grain-based ingredients sneaking into the mix. A short ten-minute rest before serving is the small step that makes a big difference, letting the cabbage soften just enough to soak up all that gingery, citrusy flavor. It's the kind of side dish that works alongside grilled proteins, tucked into lettuce wraps, or honestly eaten straight from the bowl with a fork. Everything comes together in one large mixing bowl with no cooking required, making cleanup as easy as the prep.
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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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