Yeast Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

This vibrant, crunchy slaw is the kind of side dish that makes everything on the table taste better. Two kinds of cabbage, sweet carrots, and fresh herbs 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, grated ginger, and a touch of honey create a bright, tangy-sweet flavor without relying on any fermented or yeast-containing ingredients. Apple cider vinegar steps in to add that familiar depth, keeping the whole thing completely yeast free while still tasting boldly complex. A short rest lets the cabbage soften just enough to soak up every drop of dressing, so the flavors meld beautifully before it even hits the table. Optional fresh mint on top adds a cool, aromatic finish that takes it from simple to genuinely impressive. It works as a weeknight side, a cookout staple, or a fresh topping for grilled proteins — endlessly versatile and easy to pull off.

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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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