Cashew 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, lime juice, apple cider vinegar, honey, avocado oil, ginger, and turmeric that comes together in minutes and coats every strand beautifully. Many Asian-inspired slaws and dressings lean on nut-based sauces that can make them off-limits for people avoiding tree nuts, but this one delivers all that bold, complex flavor without any of that concern. A short rest at room temperature lets the cabbage soften just enough to soak up the dressing while keeping its satisfying bite. A scatter of fresh mint over the top before serving adds an optional but genuinely lovely finishing note. It works as a side dish, a taco topping, or a light lunch all on its own — simple, fresh, and seriously craveable.

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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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