Pork 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, built from shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro. What really makes it sing is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, avocado oil, grated ginger, and turmeric that comes together in minutes and coats every strand beautifully. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami-rich depth you'd expect from a classic Asian-inspired dressing without any soy or animal-derived ingredients to worry about. After just ten minutes of resting, the cabbage softens slightly and soaks up all that flavor, turning a simple toss into something that tastes like it took much longer. A scatter of fresh mint at the end is optional but genuinely worth it — it adds a cool, herby lift that ties everything together. This is the kind of side dish that disappears fast at a cookout, works alongside grilled proteins or grain bowls, and is just as good eaten straight from the bowl with a fork.

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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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