Vegetarian 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, sweet carrot, fresh scallion greens, and torn cilantro all tossed in a dressing that genuinely makes you want to lick the bowl. The magic is in that dressing: fresh lime juice and zest, finely grated ginger, a touch of honey, and a pinch of turmeric give it a bright, slightly spicy, deeply aromatic quality that feels anything but ordinary. Coconut aminos and melted coconut oil round things out with a subtle savory depth and a silky finish that clings to every strand of cabbage. A short 10-minute rest lets the flavors meld and the cabbage soften just enough without losing that satisfying crunch. Toasted shredded coconut scattered over the top adds a nutty, toasty contrast that takes the whole thing to another level. It works beautifully as a side dish, piled onto tacos, or served alongside grilled vegetables — basically anywhere you want something fresh and punchy on the plate.

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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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