Nightshade Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crunchy, colorful, and packed with bright flavor, this cabbage slaw is the kind of side dish that earns compliments every single time. Two types of cabbage, julienned carrots, scallions, and fresh cilantro come together for a texture that's satisfying without being heavy. The real magic is in the dressing — coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, fresh ginger, and turmeric create a tangy, slightly sweet, deeply savory coating that clings to every shred. Nightshade-free eating can feel limiting when it comes to bold, Asian-inspired flavors, since so many sauces and condiments sneak in tomato or pepper derivatives — but coconut aminos steps in beautifully here, delivering that umami depth without any of the worry. A quick 10-minute rest lets the cabbage soften just enough to soak up all that dressing, making each bite even better than the last. 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 to another level.

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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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