Pistachio Free Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, scallion greens, and fresh cilantro. What really makes it sing is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, and a touch of turmeric that comes together in minutes. Many Asian-inspired slaws and dressings lean on sesame or mixed nut toppings, but this one keeps things completely clean without sacrificing any of that bold, layered flavor. A short rest at room temperature lets the cabbage soften just enough and allows every strand to soak up that punchy dressing. Finish it with fresh mint and a squeeze of lime for an extra pop that takes the whole bowl to another level. It works beautifully as a side dish, a taco topping, or piled onto grilled proteins — versatile, fresh, and genuinely hard to stop eating.
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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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