This vibrant slaw is a riot of color and brightness — shredded green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a punchy dressing that you'll want to put on everything. The dressing is built around fresh lime juice, grated ginger, coconut aminos, and a touch of honey, with a whisper of turmeric that gives it a warm golden hue and a subtle earthy depth. Coconut aminos do a lot of heavy lifting here — they bring that savory, slightly sweet umami note without any grain-based soy sauce, which makes this a genuinely worry-free choice for anyone avoiding rye and related grains. Every single ingredient in this recipe is naturally free of rye, so there's no label-reading stress or ingredient swapping required. A short 10-minute rest lets the cabbage soften just enough to soak up all that citrusy, gingery dressing before you toss it one final time. Finished with optional toasted shredded coconut on top, it's crunchy, fresh, and just a little tropical — equally at home next to grilled fish, tucked into tacos, or eaten straight from the bowl with a fork.
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In a large mixing bowl, combine the shredded green cabbage, purple cabbage, carrot, scallion greens, and cilantro. Toss to distribute evenly.
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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