Paleo 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 stand in for soy sauce, delivering that deep, savory umami hit without any grains or legumes getting in the way. Fresh lime juice, apple cider vinegar, honey, and avocado oil round it out into something bright and balanced, while grated ginger and ground turmeric add a warm, aromatic backbone you don't often find in a simple slaw. A short rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. It's the kind of side dish that works alongside grilled proteins, tucked into lettuce wraps, or honestly just eaten straight from the bowl with a fork. Optional fresh mint scattered over the top takes it from great to genuinely impressive with almost zero extra effort.

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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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