Brazil Nut Free Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, layered with shredded green and red cabbage, julienned carrots, scallion greens, and fresh cilantro. The real magic is in the dressing — a punchy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, and a whisper of turmeric that ties everything together beautifully. A short rest at room temperature lets the cabbage soften just enough to soak up all that bright, tangy flavor without losing its satisfying bite. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient here is straightforward and easy to verify, with no hidden nut-based oils or ambiguous pantry staples to second-guess. Fresh mint and extra lime wedges at the table take it from weeknight side dish to something that genuinely feels special. It pairs effortlessly with grilled proteins, rice bowls, or tacos, and the whole thing comes together with minimal effort and maximum payoff.
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Learn more →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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