Rice 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, built from two kinds of shredded cabbage, julienned carrots, scallion greens, and fresh cilantro. The dressing is where things really sing — coconut aminos bring that deep, savory umami note while fresh lime juice, apple cider vinegar, honey, and grated ginger layer in brightness and warmth. A touch of turmeric gives the whole bowl a golden glow and a subtle earthiness that ties everything together beautifully. Asian-inspired sides can sometimes lean heavily on rice or rice-based sauces, but this one is built entirely around fresh vegetables and a pantry-friendly dressing with zero grains in sight. You just toss, let it rest for ten minutes while the cabbage softens and soaks up all that flavor, then taste and adjust — it's genuinely that simple. Finish it with torn mint and a squeeze of lime for a dish that feels fresh, bold, and a little bit special without any fuss.

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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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