Our fresh and crisp almond ginger rainbow slaw combines a colourful mix of veggies with a flavourful creamy dressing. ginger almond rainbow slaw recipe

The dairy-free dressing is made with almond butter and unsweetened canned coconut milk and includes the bright and zesty flavours of lime juice, rice vinegar, sesame oil, and soy sauce. Honey adds a hint of sweetness, while ginger and garlic add warmth and spice.

To prepare this easy recipe, simply combine and toss the fresh vegetables, then whisk together the dressing ingredients until smooth. Pour the dressing over the veggies, toss to coat, and enjoy this nutrient-packed, gluten-free, and dairy-free dish. It’s perfect as a side salad or a light, healthy lunch, offering a satisfying crunch and rich flavours. Whether you’re looking for a nutritious addition to your meal plan or a tasty way to enjoy your veggies, our Almond Ginger Slaw is sure to become a new favourite. Keep reading to learn how to make it!


4 cups shredded cabbage (green, red or a mix of both)
2 cups shredded carrots
1 red or orange bell pepper, cut into matchsticks
2 green onions, sliced
1/2 cup cilantro, chopped

1/4 cup almond butter
1/4 cup unsweetened canned coconut milk
Juice of 1 lime
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp honey or other liquid sweetener
1 tbsp minced or grated ginger
1 clove garlic, minced


1. Prepare then combine and toss all veggies.
2. In a small bowl or mason jar, combine all salad dressing ingredients and whisk together. Thin with water if needed to reach a pourable consistency.
3. Pour dressing over veggies and toss to coat.
4. Enjoy!