Easy Ginger Cilantro Slaw

When I make something that tastes as good as this ginger cilantro slaw, I imagine the clouds parting as the sun shines on my face while Jake Ryan my husband waves at me from across the street because he wants to give me a ride in his red Porsche with his cuffed pants and ohhhh that hair.
I can’t imagine how all these bloggers who habitually churn out amazing, delicious, gorgeous recipes must feel all. Day. Long. They must live in a world where Debbie Reynolds pops out of cakes all day and the hills are alive with the sound of music, 24/7. I bet they dream in Technicolor every night.

There’s really nothing worse than crappy slaw. And there’s really nothing better than AMAZING slaw.
I think the key to a great slaw is fresh cabbage. Don’t try this with anything that’s been in your crisper for very long. (PS: I JUST learned that the crisper isn’t just any drawer. It’s apparently a very special and magical drawer, and not for defrosting raw dog food.)
I like my slaw to be finely textured so it’s easy to scoop with a fork, and the salad shooter is amazing for that. It makes quick work of shredding while making intact work of my fingers. (Huh?)
You can also use a mandoline or a plain ole’ knife to chop n’ shred. Your call. But the salad shooter has changed my life. This recipe took five minutes to make, and I still have all my fingers. Just sayin’.

Ginger Cilantro Slaw

Ingredients & Process (makes 8 servings):
For the slaw: combine & toss these and set aside

  • 2 carrots, peeled and shredded
  • 1 small head green cabbage, peeled and shredded
  • 1 small head purple cabbage, peeled and shredded
  • ¼ c chopped green onions (save some for topping)
  • ¼ c chopped cilantro (save some for topping)
  • Optional: 1 tsp. grated fresh ginger (kicks it up a notch!)

For the dressing: combine on stovetop over VERY low heat. Stir until combined (just a few minutes)

  • ½ cup PaleoChef Ginger Cilantro dressing (see end of post for substitutions)
  • ¼ cup honey
  • Juice from 4 limes (I use one of these so I don’t waste a drop. Thank goodness for that wedding registry.)
  • Optional: 4 Tbs. coconut milk for a creamier slaw

Add dressing to the slaw and refrigerate for a few hours before serving!
This would be amazing paired with chicken or white fish. Add coconut wraps for some delicious grain-free fish tacos. Or do what I did and eat a huge bowl while watching this on youtube.

To sub for Ginger-Cilantro PaleoChef, try this recipe. (Omit jalapeños. Or don’t.) You can also look for a similar dressing at your local Whole Foods or natural grocer!
Thanks for reading, and enjoy!

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3 Responses

  1. That’s gorgeous! I actually didn’t know the crisper had special powers either. I will probably continue to store defrosting meat in it. And what’s up with the little slider that you can set to either ‘fruit’ or ‘vegetables’? I’m highly skeptical that a simple fridge drawer is finely tuned enough to care what type of produce I store in it.
    I also love my salad shooter, even though it’s ancient and doesn’t always turn on. It’s awesome for shredding potatoes for hash browns (if you’re into that kind of thing 🙂 ). And I love that ginger cilantro dressing, although I use it for sardines!

  2. Love this idea! Easy, simple food works for me 90% of the time (10% I like to go all out). Otherwise, I let my boyfriend make the fancy meals – he found a recipe for 5-spice lamb burgers with a ginger sauce that we’re making soon (can’t wait!).

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