Vegetarian 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 cabbage, sweet carrots, scallion greens, and fresh cilantro — all tossed in a punchy dressing that comes together in minutes. The dressing is where the magic happens: coconut aminos bring a savory depth, fresh lime juice and apple cider vinegar add brightness, and a little honey rounds everything out with just enough sweetness. Grated ginger and ground turmeric give it a warm, aromatic backbone that makes this feel like so much more than a simple side dish. A short ten-minute rest lets the cabbage soften slightly and soak up all those bold flavors, so the finished slaw tastes like it took far longer to make. Optional fresh mint and extra lime wedges at the table let everyone dial up the freshness to their liking. It works beautifully alongside grilled mains, tucked into wraps, or piled on top of rice bowls — basically anywhere you want a hit of texture and flavor 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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