Brazil Nut Free Ginger-Lime Coconut Slaw
This vibrant slaw is a bright, crunchy celebration of bold tropical flavors — shredded green and purple cabbage, julienned carrot, and fresh cilantro all brought together by a zippy ginger-lime dressing that genuinely makes you want to eat the whole bowl standing at the counter. The dressing leans on coconut aminos and melted coconut oil instead of anything processed or packaged, so every ingredient is clean and easy to verify. A touch of turmeric gives the whole thing a warm golden hue, while fresh lime zest and grated ginger keep it lively and bright. Brazil nuts show up in all kinds of unexpected places — trail mixes, nut butters, and even some store-bought dressings — so making your own from scratch like this is the simplest way to stay confidently in the clear. A short 10-minute rest lets the cabbage soften just enough to soak up all that citrusy, coconutty dressing without losing its satisfying crunch. Finish it with a scatter of toasted shredded coconut and an extra squeeze of lime, and you've got a side dish that's as stunning on the table as it is easy to pull off.
About FigFig 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!