Gluten 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, with two kinds of cabbage, sweet carrots, and fresh herbs all tangled together in a dressing that's bright, a little sweet, and deeply savory. The secret weapon here is coconut aminos — it delivers that rich, umami-forward depth you'd expect from soy sauce without any wheat or gluten, making it a genuinely satisfying swap rather than a compromise. A hit of fresh lime juice, apple cider vinegar, and grated ginger keep the whole thing lively, while a touch of honey and coconut oil round out the dressing into something that coats every strand beautifully. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference — the cabbage softens just enough to soak up all that flavor without losing its satisfying bite. Optional mint leaves and extra lime wedges at the table take it from great to genuinely impressive. It works as a side dish, a topping for grilled proteins, or honestly just eaten straight from the 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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