Chicken 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, built from shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro. What really makes it sing 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. The coconut aminos bring that deep, savory umami punch you'd expect from a classic Asian-inspired dressing, completely plant-based and free from any poultry-derived ingredients or hidden animal proteins. After just ten minutes of resting, the cabbage softens slightly and soaks up all that bold flavor, making each bite more satisfying than the last. A scatter of fresh mint over the top adds an optional but genuinely lovely finishing touch. It works as a standalone side, a topping for tacos or grain bowls, or anything else that needs a little lift and freshness on the plate.

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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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