AIP Friendly Ginger-Lime Coconut Slaw

Total time25 min

Prep time15 min

Cook time0 min

This vibrant, crunchy slaw is the kind of side dish that makes the whole table lean in for a closer look. Two types of cabbage and julienned carrot create a colorful base, while fresh cilantro and scallion greens add brightness in every bite. The dressing is where things really come alive — freshly squeezed lime juice, grated ginger, coconut aminos, and a touch of turmeric whisk together into something tangy, a little sweet, and deeply aromatic. Following the autoimmune protocol means navigating around grains, legumes, nightshades, and seed-based oils, and this recipe sidesteps all of them naturally without any awkward substitutions. Coconut oil and coconut aminos do the heavy lifting in the dressing, delivering richness and a gentle savory depth that you'd normally expect from ingredients that don't fit the protocol. A short 10-minute rest lets the cabbage soften just enough to absorb all that flavor before you toss it one final time and serve. Toasted shredded coconut on top is optional, but it adds a nutty crunch that makes this feel genuinely special — not like a compromise at all. Serves 4.

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Ingredients

4 servings

For the slaw

4 cups green cabbage, thinly shredded
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1 cup purple cabbage, thinly shredded
1 large carrot, peeled and julienned or coarsely grated
3 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro leaves, roughly torn

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
1 tbsp coconut aminos
2 tbsp coconut oil, melted and cooled
1 tbsp fresh ginger, finely grated
1 tsp lime zest
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp fine sea salt, plus more to taste
¼ tsp ground turmeric

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrot, scallion greens, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the lime juice, coconut aminos, melted coconut oil, grated ginger, lime zest, honey, sea salt, and turmeric until the dressing is smooth and fully combined.

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