Turkey Free Ginger-Lime Coconut Slaw
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 types 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 really get interesting — fresh lime juice, grated ginger, coconut aminos, and a pinch of turmeric create something tangy, a little sweet, and deeply aromatic without relying on any animal protein whatsoever. A short rest lets the cabbage soften just enough to soak up every drop of that dressing, so the flavors are fully melded by the time it hits the table. Toasted shredded coconut on top adds a subtle nuttiness and texture that makes each bite feel a little more special. This is an effortlessly plant-forward dish that works beautifully as a standalone salad, a taco topping, or a vibrant companion to grilled fish or veggie mains — no deli counter required.
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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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