Pregnancy Friendly Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crunchy, colorful, and bursting with bright flavor, this slaw is exactly the kind of fresh side dish that feels genuinely exciting to eat. Two kinds of cabbage and julienned carrots give it serious texture, while scallions and cilantro add a pop of herby freshness in every bite. The dressing is where things get really good — coconut aminos bring a savory depth without any soy, and fresh lime juice, apple cider vinegar, and honey create a sweet-tangy balance that coats every strand beautifully. A little freshly grated ginger and ground turmeric round things out, and both are wholesome, food-safe additions that work well during pregnancy when you're being thoughtful about what goes on your plate. Letting the slaw rest for ten minutes before serving is a small but important step — it softens the cabbage just enough and lets all those flavors meld together. A scatter of fresh mint on top is optional but genuinely worth it if you have it on hand. This one works as a side, a topping for grilled protein, or honestly just a big bowl on its own.

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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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