Beef Free Ginger-Lime Coconut Slaw

Total time25 min

Prep time15 min

Cook time0 min

5.0

(14)

This vibrant slaw is a riot of color and flavor — crisp green and purple cabbage, bright carrot, scallion greens, and fresh cilantro all tossed in a punchy dressing that hits every note at once. The dressing is where the magic really happens: fresh lime juice and zest, grated ginger, coconut aminos, a touch of honey, and a whisper of turmeric come together into something tangy, a little sweet, and deeply aromatic. Coconut oil ties it all together with a subtle richness that makes this feel far more special than a simple side dish. Because every ingredient here is plant-based and naturally free from any meat, this is one of those recipes that works effortlessly without requiring any substitutions or workarounds. A short 10-minute rest lets the cabbage soften just enough to soak up all that dressing, so the flavors genuinely meld rather than just sitting on top. Toasted shredded coconut scattered over the top adds a nutty crunch that takes the whole thing over the edge. Serve it alongside grilled fish, tuck it into tacos, or just eat it straight from the bowl — it holds up beautifully either way.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!