Almond Free Asian-Style Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(11)

This vibrant slaw is a riot of color and crunch, built from two kinds of cabbage, sweet carrots, scallion greens, and fresh cilantro. The dressing is where things get really interesting — coconut aminos bring a savory, umami-rich depth, while fresh lime juice, apple cider vinegar, honey, and grated ginger layer in brightness and warmth. A touch of turmeric gives the whole thing a golden glow and a subtle earthiness that ties everything together. Many Asian-inspired slaws and dressings lean on ingredients that can hide tree nuts or be processed alongside them, but every component here is straightforward and easy to verify. You whisk the dressing, toss it over the vegetables, and let it rest for just ten minutes while the cabbage softens and soaks up all that flavor. Optional fresh mint and lime wedges at the end make it feel like something you'd order at a restaurant. It works beautifully as a side dish, piled onto tacos, or tucked into a grain 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 (green tops only)
¼ cup fresh cilantro leaves, roughly torn

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 coconut oil, melted
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¼ tsp salt, or to taste

For serving

2 tbsp fresh mint leaves, thinly sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, scallion greens, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is smooth.

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