Legume 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 brightness — shredded green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tangled together in one gorgeous bowl. The dressing is where things really sing: fresh lime juice and zest, grated ginger, a touch of honey, and golden turmeric all whisked into coconut oil and coconut aminos for something that tastes complex but comes together in minutes. Coconut aminos does the heavy lifting here as a soy-free, legume-free swap that brings that savory depth without any of the usual concerns around soy or bean-based sauces. A short 10-minute rest lets the cabbage soften just enough to soak up every bit of that punchy dressing before you toss it one final time. Toasted shredded coconut scattered over the top adds a subtle crunch and a faint nuttiness that makes the whole dish feel a little more special. It works beautifully as a side for grilled proteins, tucked into lettuce wraps, or honestly 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!