Barley 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, layering shredded green and red cabbage with julienned carrots, fresh cilantro, and scallion greens into something that looks as good as it tastes. The real magic is in the dressing — coconut aminos bring that savory, umami depth you'd expect from a classic Asian-inspired sauce, but without any grain-based ingredients to worry about. Fresh lime juice, apple cider vinegar, honey, and a hit of grated ginger round it out into something bright, tangy, and just a little sweet. A pinch of turmeric adds warmth and a gorgeous golden tint that clings to every strand. The whole thing comes together in one bowl, and a quick ten-minute rest lets the cabbage soften just enough to soak up all that flavor. Finish it with torn mint leaves and a squeeze of lime, and you've got a side dish that works beautifully alongside grilled proteins, tucked into tacos, or eaten straight from the bowl with a fork.

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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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