Vegetarian Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the table taste better. Two types of cabbage and freshly grated carrots form the base, while scallions and cilantro add a pop of color and freshness that's hard to resist. The dressing is where the magic happens — fresh lime juice and zest, grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply savory all at once. Everything is completely plant-based, so there's no need to swap or substitute a single thing to keep it meat-free. A short 10-minute rest before serving lets the cabbage soften just enough and allows the flavors to meld into something that tastes far more complex than the simple prep would suggest. It works beautifully alongside grilled vegetables, tucked into tacos, or piled on top of a grain bowl for an easy weeknight dinner.
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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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