Mediterranean Diet Friendly Ginger-Lime Coconut Slaw
This vibrant slaw is a riot of color and texture — shredded green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a bright, punchy dressing that you'll want to put on everything. The dressing is where the magic really happens: fresh lime juice and zest, grated ginger, a touch of honey, and a pinch of turmeric come together into something that feels bold and complex without a single complicated step. Coconut aminos keep things savory and umami-forward while staying well within the spirit of plant-forward, wholesome eating that makes this style of cooking so satisfying. A short 10-minute rest lets the cabbage soften just enough to absorb all those flavors, so every forkful is balanced rather than raw and sharp. Toasted shredded coconut on top adds a subtle nuttiness and a little crunch that takes the whole bowl from simple side to something you'd genuinely be proud to serve. It pairs beautifully with grilled fish, roasted chicken, or grain bowls, but honestly holds its own as a light lunch all by itself. Fresh, fast, and full of real ingredients — this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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!