Dairy 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 shredded green and red cabbage with julienned carrots, scallions, and fresh cilantro into a bowl that looks as good as it tastes. The real magic is in the dressing — coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil come together with grated ginger and ground turmeric for something bright, tangy, and just a little earthy. Because the whole dish is built on whole, plant-based ingredients, there's no dairy hiding anywhere, and you don't have to swap or substitute a single thing to make it work. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor 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 has people asking for the recipe before the meal is even over.

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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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