Citric Acid Free Ginger-Lime Coconut Slaw
This bright, crunchy slaw is a riot of color and flavor — shredded green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a zingy dressing that comes together in minutes. The dressing leans on fresh lime juice and zest rather than any processed citric acid additives, so every sharp, tangy note you taste is coming straight from real fruit. Coconut aminos bring a gentle savory depth, while grated ginger and a pinch of turmeric give the whole thing a warm, slightly spicy backbone that keeps you going back for another forkful. A touch of honey rounds out the acidity without tipping the slaw into sweetness, and the coconut oil ties the dressing together in a way that feels light rather than heavy. Avoiding hidden citric acid in packaged dressings and condiments is one of those quiet daily frustrations, and making your own dressing from scratch like this sidesteps the problem entirely. A short ten-minute rest lets the cabbage soften just enough to absorb all that flavor while still keeping its satisfying crunch. Finish it with toasted shredded coconut for a little extra texture and you have a side dish that genuinely earns its place at the table.
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!