Mushroom 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, layered with shredded green and red cabbage, julienned carrots, fresh cilantro, and bright scallion greens. The dressing is where things get really interesting — coconut aminos bring that savory, umami-forward depth you'd expect from an Asian-inspired sauce, while fresh lime juice, apple cider vinegar, and honey keep everything lively and balanced. A touch of grated ginger and ground turmeric round it all out with warmth and a gorgeous golden hue. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — it just works as written. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, softening the cabbage just enough to soak up all that punchy dressing. Finish it with torn mint leaves and a squeeze of fresh lime for a dish that tastes like it came from a restaurant but came together in your own kitchen.

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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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