Wheat Free Ginger-Lime Coconut Slaw
This vibrant slaw is a riot of color and flavor — crisp green and purple cabbage, julienned carrot, fresh cilantro, and scallion greens all tossed in a bright, punchy dressing that hits every note at once. The secret weapon is coconut aminos, which delivers that savory, umami depth you'd normally get from soy sauce but without any wheat in sight — no label-reading anxiety required. Fresh lime juice, grated ginger, a touch of honey, and a pinch of turmeric round out the dressing into something genuinely craveable. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor while still keeping its satisfying crunch. Toasted shredded coconut scattered over the top adds a subtle nuttiness and a little texture that takes the whole thing over the edge. It works beautifully as a side for grilled proteins, tucked into tacos, or honestly just eaten straight from the bowl with a squeeze of extra lime.
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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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