Almond Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

This vibrant slaw is a riot of color and crunch, layering two kinds of cabbage with sweet carrots, scallions, and fresh cilantro for a side dish that looks as good as it tastes. The real star is the dressing — a punchy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, and grated ginger that comes together in minutes and coats every shred beautifully. A touch of turmeric gives the whole bowl a warm golden hue and a subtle earthiness that makes this feel a little more special than your average slaw. Many Asian-inspired slaws lean on nut-based sauces or toppings that can be tricky to avoid, but this one delivers all that bold, tangy flavor through pantry-friendly ingredients with no nuts anywhere in sight. A short rest at room temperature lets the cabbage soften just enough to soak up the dressing without losing its satisfying bite. Finish it with a scatter of fresh mint if you have it on hand — it adds a cool, herby lift that ties everything together. This is the kind of dish that disappears fast at a cookout or weeknight dinner table.

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
1 cup carrots, julienned or coarsely grated
3 scallions, thinly sliced
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp coconut aminos
2 tbsp fresh lime juice (about 1 lime)
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp avocado oil
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp salt, or to taste

For serving

1 tbsp fresh mint leaves, thinly sliced (optional)

Instructions

1
Combine the green cabbage, red cabbage, carrots, scallions, and cilantro in a large mixing bowl and toss to distribute evenly.
2
In a small mixing bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is uniform in color.

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