Celery 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 bold tropical flavor — crunchy shredded cabbage, sweet carrot, and fresh cilantro all pulled together by a punchy ginger-lime dressing that you'll want to put on everything. The dressing leans on coconut aminos and melted coconut oil instead of any of the usual suspects, giving it a savory-sweet depth that feels anything but plain. A touch of turmeric adds a warm, golden hue and a subtle earthiness that makes the whole bowl look as good as it tastes. Celery is a surprisingly common filler in pre-made slaws and store-bought dressings, so making this from scratch means you stay completely in control of what goes in the bowl. After a quick 10-minute rest, the cabbage softens just enough to soak up all that citrusy, gingery goodness without losing its satisfying crunch. Finish it with toasted shredded coconut and an extra squeeze of lime, and you've got a side dish that genuinely steals the show.

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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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