Nightshade Free Asian-Style Cabbage Slaw
Crunchy, colorful, and packed with bright flavor, this cabbage slaw brings serious Asian-inspired flair to the table without a single nightshade in sight. That means no tomatoes, no peppers, no paprika — just clean, vibrant ingredients that deliver bold taste on their own terms. The dressing is where the magic happens: coconut aminos stand in beautifully for soy sauce, layered with fresh lime juice, apple cider vinegar, honey, and a hit of grated ginger that makes the whole thing sing. A pinch of turmeric adds warmth and a gorgeous golden tint to the mix without any of the usual spice-blend guesswork. After just ten minutes of resting, the cabbage softens slightly and soaks up every bit of that tangy, slightly sweet dressing. Fresh cilantro and optional mint keep things lively, while lime wedges on the side let everyone dial up the brightness to their liking. It works as a side dish, a taco topper, or honestly just eaten straight from the bowl.
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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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