Turmeric Free Ginger-Lime Cabbage & Carrot Slaw
Bright, crunchy, and loaded with bold flavor, this slaw is the kind of side dish that quietly steals the show at any meal. Shredded green and red cabbage, grated carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — fresh lime juice, lime zest, coconut aminos, olive oil, grated ginger, and a touch of honey create something tangy, savory, and just a little sweet all at once. For anyone navigating recipes that typically sneak in golden spices, this one delivers serious depth through ginger and citrus alone, with zero compromise on taste. Coconut aminos keep the umami going without any soy or hidden additives you'd have to second-guess. A quick ten-minute rest lets the cabbage soften just enough to soak up every drop of that dressing before you toss and serve. It's the kind of recipe you'll come back to again and again — simple to pull together and genuinely hard to stop eating.
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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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