Barley Free Ginger-Lime Coconut Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(14)

Bright, crunchy, and loaded with bold tropical flavor, this slaw is the kind of side dish that steals the show at any table. Two kinds of cabbage, julienned carrot, fresh cilantro, and scallion greens get tossed in a punchy dressing built on fresh lime juice, grated ginger, and coconut aminos — that last ingredient being the key swap that keeps this completely free of soy sauce and any grain-based condiments that could sneak barley derivatives into your bowl. Coconut oil ties the dressing together with a subtle richness, while a touch of honey and turmeric add warmth and a gorgeous golden hue. A short 10-minute rest lets the cabbage soften just enough to soak up every bit of that zesty, gingery coating without going limp. Optional toasted coconut on top adds a nutty crunch that takes the whole thing over the edge. It works beautifully as a taco topper, a cookout side, or just piled next to anything coming off the grill.

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Ingredients

4 servings

For the slaw

4 cups green cabbage, thinly shredded
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
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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