Seeds 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 and freshly grated carrots form the base, while scallions and cilantro add a pop of color and freshness that's hard to resist. The dressing is where the real magic happens — zingy lime juice and zest, coconut aminos, grated ginger, and a touch of honey come together into something tangy, savory, and just a little sweet all at once. Many store-bought slaws and dressings sneak in sesame oil, poppy seeds, or other seed-derived ingredients, but every component here is completely free of that concern. A short 10-minute rest before serving lets the cabbage soften just enough to soak up all that gingery lime dressing without losing its satisfying crunch. It's the kind of recipe that looks impressive but comes together with nothing more than a bowl, a whisk, and a good lime.
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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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