Wheat Free Ginger-Lime Cabbage & Carrot Slaw
This vibrant slaw is a riot of color and flavor — crisp green and red cabbage, sweet grated carrot, bright scallions, and fresh cilantro all tossed in a punchy ginger-lime dressing that you'll want to put on everything. The dressing is where the magic really happens: fresh lime juice and zest, a hit of grated ginger, a touch of honey, and coconut aminos in place of traditional soy sauce, which makes this completely safe for anyone avoiding wheat without sacrificing that savory, umami depth. Coconut aminos is the quiet hero here — it delivers the same salty, slightly sweet complexity you'd expect from a soy-based dressing, and it's naturally free of wheat or gluten. Everything comes together in two bowls and a quick whisk, no cooking required. That ten-minute rest before serving is worth every second — the cabbage softens just enough to soak up the dressing while still keeping its satisfying crunch. Serve it alongside grilled proteins, pile it into lettuce wraps, or eat it straight from the bowl with a fork — honestly, all three are valid choices.
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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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