
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Two kinds of cabbage, sweet carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the real magic happens β fresh lime juice and zest, grated ginger, honey, and coconut aminos whisked into extra-virgin olive oil for a punchy, tangy finish that clings to every shred. Skipping seed oils is genuinely easy here because olive oil does a better job anyway, delivering a clean, fruity richness that bottled dressings made with canola or soybean oil simply can't match. A short rest lets the cabbage soften just enough to soak up all that gingery citrus flavor before you toss it one final time and serve. It works beautifully alongside grilled proteins, tucked into tacos, or eaten straight from the bowl with a fork β no judgment.
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In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, scallions, and cilantro. Toss to distribute evenly.
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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