Bright, crunchy, and loaded with bold tropical flavor, this slaw is the kind of side dish that quietly steals the show at any table. Two kinds of cabbage, julienned carrot, fresh cilantro, and scallion greens come together in a bowl that's as colorful as it is satisfying. The dressing is where things get really interesting — fresh lime juice, grated ginger, a touch of honey, and a pinch of turmeric all get whisked together with coconut aminos and melted coconut oil for something that tastes complex but comes together in minutes. Because every single ingredient here is plant-based and naturally free from any ocean-derived proteins, there's zero guesswork about what's in your bowl. 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. Finished with a scatter of toasted shredded coconut and an extra squeeze of lime, it's the kind of dish that pairs beautifully with grilled proteins, grain bowls, or honestly just 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.
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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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