Vegetarian 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 the dressing — coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil come together with grated ginger and turmeric for something tangy, a little sweet, and deeply savory all at once. That golden turmeric hue gives the whole dish a gorgeous warmth, and a short 10-minute rest lets the cabbage soften just enough to soak up every drop of flavor. No fish sauce, no oyster sauce — just clean, plant-based ingredients that make this completely meat-free without sacrificing any of the bold, umami-forward depth you'd expect from an Asian-inspired dressing. A scatter of fresh mint over the top at serving is optional but genuinely worth it, adding a cool, herby finish that ties everything together. It works beautifully as a side dish, a taco topping, or piled onto a grain bowl whenever you need something fresh and punchy on the table fast.

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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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