Gut Friendly Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crunchy, colorful, and loaded with fresh vegetables, this slaw brings serious brightness to any plate. The combination of green and red cabbage with julienned carrots creates a satisfying texture that holds up beautifully once the dressing is added, making it just as good after a short rest as it is straight from the bowl. What really sets this apart is the dressing — coconut aminos stand in for soy sauce, keeping things gentle on the digestive system while still delivering that savory, umami depth. Fresh ginger and ground turmeric add warmth and anti-inflammatory goodness, while lime juice and apple cider vinegar give the whole thing a lively tang that wakes up your palate. Honey rounds out the acidity just enough to keep the flavors balanced without tipping into sweetness. A quick ten-minute rest lets the cabbage soften slightly and soak up every bit of that dressing, so the flavors meld together rather than sitting on the surface. Finish with a scatter of fresh mint if you have it — it's a small touch that makes the whole dish feel restaurant-worthy.

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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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