Sesame Free Ginger-Lime Cabbage & Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this slaw brings together two kinds of cabbage, sweet carrots, scallions, and fresh cilantro in a way that feels anything but ordinary. The dressing is where the magic really happens — fresh lime juice and zest, grated ginger, honey, and coconut aminos create a tangy, slightly sweet, deeply savory coating that clings to every shred. Coconut aminos steps in as the umami backbone here, which is great news for anyone navigating soy sauce alternatives that often sneak sesame into the mix. There are no hidden oils or condiments to second-guess — just clean, whole ingredients you can verify yourself. A short 10-minute rest lets the cabbage soften just enough to absorb all that gingery citrus dressing without losing its satisfying crunch. It's the kind of side dish that disappears fast at the table and pairs beautifully with grilled proteins, tacos, or rice bowls.
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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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