Soy Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with sweet grated carrot, bright scallions, and fresh cilantro into something that feels both light and deeply satisfying. The dressing is where the magic happens — fresh lime juice and zest bring serious zing, while finely grated ginger adds a warm, aromatic kick that lingers in the best way. Coconut aminos stand in for traditional soy-based sauces, delivering that savory, slightly sweet depth without any soy whatsoever, which makes this a genuinely worry-free option for anyone navigating that restriction. A touch of honey rounds everything out and helps the dressing cling beautifully to every strand of cabbage. After a quick ten-minute rest, the slaw softens just enough to let all those flavors meld together without losing its satisfying bite. It works brilliantly as a side dish, a taco topping, or piled onto a grain bowl — honestly, once you taste that ginger-lime dressing, you'll be looking for excuses to put it on everything.
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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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