Capsaicin 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 texture — shredded green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a bright, zippy dressing that delivers serious flavor without a single drop of heat. For anyone navigating capsaicin sensitivity, slaws can be a minefield of hidden chili flakes or hot sauce, but every ingredient here is completely free of pepper-derived heat. The dressing is where this recipe really shines: fresh lime juice, coconut aminos, grated ginger, a touch of honey, and a pinch of turmeric come together into something bold, tangy, and a little tropical. Ginger does the heavy lifting in the flavor department, giving you that lively, aromatic kick that makes you feel like you're not missing a thing. A short 10-minute rest lets the cabbage soften just enough to soak up all that dressing before you toss it one final time. Finished with optional toasted coconut on top, it's the kind of side dish that looks impressive on the table and disappears fast.

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!