Yeast Free Ginger-Lime Cabbage & Carrot Slaw
This bright, crunchy slaw is the kind of side dish that makes everything on the plate taste more alive. Shredded green and red cabbage, grated carrot, 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 and zest, grated ginger, coconut aminos, and a touch of honey create a tangy, slightly sweet, deeply savory finish that coats every strand beautifully. Coconut aminos stand in for soy sauce here, which is a smart swap since many conventional sauces and condiments can sneak in fermented or yeast-derived ingredients. Everything in this recipe is whole, fresh, and straightforward, so you're not left guessing about what's actually in your food. A short 10-minute rest before serving lets the cabbage soften just enough and allows the flavors to meld into something that tastes like it took far more effort than it did. It's the kind of recipe you'll find yourself making on repeat — for cookouts, weeknight dinners, or anytime you need something vibrant and fuss-free on the table fast.
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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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