Barley 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. Coconut aminos do all the heavy lifting here in place of traditional soy-based sauces, which often contain barley or other grains as hidden additives, so you get that savory, umami depth without any of the guesswork. A pinch of ground turmeric gives the dressing a warm golden hue and a subtle earthiness that ties everything together. After just ten minutes of resting, the cabbage softens slightly and soaks up all that bright, tangy flavor — no cooking required. Finish it with a scatter of fresh mint if you have it on hand, and you've got a dish that works as a weeknight side, a cookout staple, or a topping for grilled proteins.

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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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