Lactose 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 something that looks as good as it tastes. The real magic is in the dressing — coconut aminos, fresh lime juice, apple cider vinegar, honey, and grated ginger come together into a bright, tangy-sweet vinaigrette that coats every strand beautifully. A touch of turmeric gives the whole bowl a warm golden hue and a subtle earthiness that makes this feel a little more special than your average side salad. Because every ingredient here is naturally plant-based and dairy-free, there's no need to swap anything out or second-guess a label — it just works from the start. A short 10-minute rest lets the cabbage soften just enough to soak up all that bold dressing without losing its satisfying bite. Finish it with a scatter of fresh mint if you have it on hand, and you've got a dish that's equally at home alongside grilled proteins, tucked into tacos, or eaten straight from the bowl.

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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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