Nightshade Free Ginger-Lime Coconut Slaw
This bright, crunchy slaw is a serious crowd-pleaser — layers of green and purple cabbage, sweet carrot, and fresh cilantro all tossed in a zingy ginger-lime dressing that you'll want to put on everything. The dressing leans on coconut aminos instead of soy sauce and coconut oil in place of anything processed, so the flavors are clean, tropical, and deeply satisfying. A pinch of turmeric adds a warm, golden undertone that makes the whole bowl look as good as it tastes. Avoiding nightshades can feel limiting when you're craving something bold and vibrant, but this recipe proves you don't need tomatoes, peppers, or paprika to get serious depth and color on the plate. A short 10-minute rest lets the cabbage soften just enough to soak up every bit of that citrusy, gingery dressing before you serve. Finish it with a handful of toasted coconut and an extra squeeze of lime, and you've got a side dish — or a light main — that feels anything but restricted.
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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.
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