Soy Free Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with julienned carrots, fresh cilantro, and scallion greens into something that looks as good as it tastes. The real star is the dressing — coconut aminos stand in for traditional soy sauce, delivering that same savory, umami-forward depth without any soy in sight. It's whisked together with fresh lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, and a pinch of turmeric, creating a bright, tangy, slightly sweet coating that clings to every strand. A short 10-minute rest lets the cabbage soften just enough to soak up all those flavors while still keeping its satisfying bite. This is the kind of side dish that works alongside grilled proteins, tucked into tacos, or honestly eaten straight from the bowl. Optional fresh mint and extra lime wedges at the table take it from great to genuinely memorable.
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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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