Shellfish Free Ginger-Lime Cabbage & Carrot Slaw
Bright, tangy, and loaded with crunch, this slaw brings together two kinds of cabbage, sweet grated carrots, and fresh cilantro for a dish that looks as vibrant as it tastes. The dressing is where the real magic happens — freshly grated ginger and double-hit lime (both juice and zest) give it a zippy, aromatic punch, while coconut aminos add a subtle savory depth without any soy. A touch of honey rounds everything out so no single flavor overpowers the rest. Many store-bought slaws and Asian-inspired dressings sneak in seafood-derived ingredients like fish sauce or oyster sauce, but every component here is completely plant-based and straightforward to verify. The short resting time before serving is a small but important step — it lets the cabbage soften just enough to soak up all that gingery, citrusy dressing without losing its satisfying bite. This is the kind of side dish that disappears fast at a cookout, pairs beautifully with grilled proteins, and honestly holds up well as a light lunch on its own.
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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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