Pescatarian Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Bright, crunchy, and loaded with bold flavor, this cabbage slaw is the kind of side dish that steals the show at any table. Two types of cabbage, julienned carrots, scallions, and fresh cilantro come together in a bowl that's as colorful as it is satisfying. The real magic is in the dressing — coconut aminos, fresh lime juice, honey, grated ginger, and a touch of turmeric create a tangy-sweet glaze that coats every strand beautifully. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Everything in this recipe is naturally plant-forward and free of meat, making it an effortless fit alongside grilled fish, shrimp tacos, or any seafood centerpiece you're building a meal around. A scatter of fresh mint at the end adds a cool, herby finish that takes the whole thing up a notch. It's simple, vibrant, and genuinely hard to stop eating.

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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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