Brazil Nut 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, layered with shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro. The real star is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, avocado oil, grated ginger, and turmeric that comes together in minutes and coats every strand beautifully. For anyone navigating tree nut allergies, a dish like this is a breath of fresh air: every single ingredient is straightforward and easy to verify, with no hidden nut-based oils or ambiguous pantry additions to second-guess. A short rest at room temperature lets the cabbage soften just enough to soak up all that punchy, golden 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 takes the whole bowl up a notch. This is the kind of side dish that disappears fast at the table, and nobody will believe how little effort it took.

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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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