Red Meat Allergy Friendly Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, built from two kinds of cabbage, sweet julienned carrots, fresh cilantro, and bright scallion greens. The dressing is where things get really interesting — coconut aminos bring that deep, savory umami note without any soy, while fresh lime juice, apple cider vinegar, honey, and grated ginger layer in tang, sweetness, and a little heat all at once. A pinch of turmeric adds a warm golden hue and rounds out the flavor in a way that feels both familiar and a little unexpected. For anyone navigating a red meat allergy, this dish is a natural fit — every single ingredient is plant-based or derived from simple pantry staples, with zero risk of hidden animal proteins sneaking in. After just ten minutes of resting, the cabbage softens slightly and drinks up all that dressing, turning what looks like a simple side into something genuinely craveable. Finish it with torn mint and a squeeze of fresh lime and it's bright enough to steal the show at any table. It works beautifully alongside grilled fish or chicken, tucked into tacos, 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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