Categories: Eats, Life Style

Ginger-Lime Cole Slaw

Hey, What’s Cookin’?


Today’s recipe is a light cabbage-based slaw that’s a refreshing change from basic cole slaw. It tastes lighter because it has no mayonnaise–just oil and tangy lime juice. It’s also got a bit of heat from fresh grated ginger and red pepper flakes. It’s especially good when served with barbecued meats or grilled fish.


Ginger-Lime Cole Slaw

Adapted from a recipe on Genius Kitchen

Serves: 4


  • 1 cup shredded red cabbage
  • 2 cups shredded green cabbage
  • 1-1/2 cups shredded carrots
  • 1/4 cup chopped scallion (both white and green parts)
  • 1/4 cup chopped fresh cilantro (or parsley if you prefer)
  • 1 garlic clove, very finely minced
  • 3 tbs lime juice
  • 2 tbs palm sugar
  • 1 tbs avocado or canola oil
  • 1 tsp dark toasted sesame oil
  • 2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 salt
  • 1/4 tsp freshly ground black pepper
  • extra salt & pepper to taste (optional)


  1. Add cabbages, carrots, onions and cilantro to a large bowl.
  2. In a small bowl, whisk together the minced garlic, lime juice, palm sugar, avocado oil, sesame oil, ginger, and red pepper flakes in a small bowl.
  3. Toss the salad with the dressing. Add the salt and pepper. Toss again.
  4. Cover and refrigerate salad for at least 1 hour before serving. Toss salad again before serving and adjust salt and pepper, if needed.



  • Buy the smallest heads of cabbage that you can, so they won’t go to waste before you can use them up
  • Super pressed for time? Buy bags of pre-shredded cabbage and carrots.




Photograph via Jonathan Melendez

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