Nitrate & Nitrite Free 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 comes together in minutes. The real magic is in that dressing: fresh lime juice, grated ginger, coconut aminos, and a whisper of turmeric create something that tastes complex but uses nothing processed or cured. That matters here, because conventional slaws and bottled dressings are surprisingly common hiding spots for preservatives you're trying to avoid — every ingredient in this one is clean and whole. Coconut aminos step in where soy sauce might otherwise go, delivering that savory depth without any additives. A short 10-minute rest lets the cabbage soften just enough to soak up all that citrusy, gingery goodness before you toss it one final time. Finish it with toasted shredded coconut for a little crunch and a tropical note that makes the whole bowl feel like something you'd order at a really good restaurant. It's the kind of side dish that quietly steals the show at the table.
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
- 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!