Hazelnut 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 flavor — crisp green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a bright, punchy dressing that comes together in minutes. The dressing is where the magic really happens: fresh lime juice and zest, grated ginger, a touch of honey, and a whisper of turmeric give it a bold, layered quality that tastes like it took far more effort than it did. Coconut aminos and melted coconut oil round everything out with a subtle savory depth and a silky finish that coats every strand beautifully. Tree nut allergies can make a lot of dressed slaws and Asian-inspired sides feel off-limits, but every single ingredient here is naturally free of hazelnuts and hazelnut-derived products — no swaps or substitutions needed. A short 10-minute rest lets the cabbage soften just enough to soak up all that gingery, citrusy goodness before you give it a final toss. The optional toasted shredded coconut on top adds a satisfying crunch and a gentle sweetness that takes the whole bowl up a notch. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it holds up beautifully either way.

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!