Soy Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crisp, colorful, and loaded with bright flavor, this cabbage slaw brings together shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro in a way that feels both vibrant and satisfying. The real star is the dressing — coconut aminos stand in for traditional soy-based sauces, delivering that savory, umami-rich depth without any soy whatsoever. A squeeze of fresh lime, a splash of apple cider vinegar, honey, and grated ginger round everything out into something tangy, slightly sweet, and genuinely crave-worthy. Ground turmeric adds a warm, golden hue that makes the whole bowl look as good as it tastes. After just ten minutes of resting, the cabbage softens slightly and soaks up every bit of that dressing, so the flavors meld together beautifully. A scatter of fresh mint at the end lifts the whole dish and adds an unexpected freshness that keeps you coming back for another forkful. It works as a side, a topping for tacos or grilled proteins, or honestly just eaten straight from the bowl.

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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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