Pescatarian 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 green and red cabbage with julienned carrots, scallion greens, and fresh cilantro into something that looks as good as it tastes. The real magic is in the dressing — coconut aminos, fresh lime juice, honey, grated ginger, and a pinch of turmeric come together into something bright, tangy, and just a little sweet. A short ten-minute rest lets the cabbage soften slightly and soak up every bit of that flavor, so you're not just eating raw shreds but something genuinely cohesive and satisfying. Optional fresh mint and extra lime wedges at the table take it from weeknight side to something you'd proudly set out at a dinner party. It pairs beautifully with grilled fish, shrimp tacos, or any seafood dish that could use a fresh, zesty counterpoint. The whole thing comes together in one large bowl with a quick whisk, making cleanup as easy as the prep itself.

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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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