Turkey Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and crunch, built from two kinds of cabbage, sweet grated carrot, and a handful of fresh cilantro that makes the whole bowl feel alive. The dressing is where things get really interesting — bright lime juice and zest, a splash of coconut aminos for a subtle savory depth, and freshly grated ginger that gives every bite a little warmth and zing. A touch of honey rounds it all out so nothing is too sharp or too sweet. It comes together entirely from produce, pantry staples, and a quick whisk, which means there is zero guesswork about what is actually in it — no deli counter, no processed proteins, no hidden animal-based additives to track down. Letting it rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften just enough while the flavors meld into something that tastes like it took far more effort than it did. Serve it alongside grilled fish, tuck it into tacos, or eat it straight from the bowl — it holds up beautifully however you use it.
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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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