Seeds 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 flavor — crisp green and purple cabbage, bright carrot, fresh cilantro, and a zingy dressing that brings it all together with ginger, lime, and a whisper of golden turmeric. The dressing leans on coconut aminos and melted coconut oil instead of the soy sauce and toasted sesame oil you'd typically find in a slaw like this, which means it's completely free of seeds while still delivering that savory, umami-forward depth. A short rest at room temperature is the secret move here — it lets the cabbage soften just enough to soak up every bit of that ginger-lime dressing without going limp. The honey rounds out the acidity beautifully, and the optional toasted shredded coconut on top adds a subtle crunch that makes the whole bowl feel a little special. It's the kind of side dish that disappears fast at the table, whether you're piling it next to grilled fish, tucking it into tacos, or just eating it straight from the bowl with a fork.

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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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