Dairy 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, bright flavor — crunchy ribbons of green and purple cabbage, sweet carrot, and fresh cilantro all brought together by a dressing that genuinely punches above its weight. The magic is in that dressing: fresh lime juice and zest, finely grated ginger, a touch of honey, and a pinch of turmeric create something tangy, warm, and a little tropical all at once. Coconut aminos and melted coconut oil replace the dairy-laden creamy bases you'd find in a classic coleslaw, so the whole thing stays completely plant-based without sacrificing any richness or depth. That short 10-minute rest is worth every second — it lets the cabbage soften just enough and gives the flavors time to really come together before you serve it. A scatter of toasted shredded coconut on top adds a subtle nuttiness and a little texture that takes it from simple side dish to something you'd genuinely be proud to bring to a table. It works beautifully alongside grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl with a squeeze of extra lime.

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!