Lupin 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, fresh lime juice, apple cider vinegar, honey, and a hit of grated ginger come together into something tangy, slightly sweet, and deeply savory all at once. A pinch of turmeric adds a warm, earthy undertone that ties everything together without overpowering the bright citrus notes. Many store-bought slaws and Asian-inspired dressings sneak in ingredients derived from legumes, so making this one from scratch with a clean, straightforward ingredient list keeps things simple and worry-free. After just ten minutes of resting, the cabbage softens slightly and soaks up every bit of that punchy dressing. Finish it with torn mint leaves and a squeeze of fresh lime for a dish that works beautifully as a side, a taco topper, or a light lunch on its own.

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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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