Wheat 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, layering shredded green and red cabbage with julienned carrots, scallion greens, and torn cilantro leaves 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 depth without any wheat, so you never have to second-guess the label. Fresh lime juice, apple cider vinegar, honey, and grated ginger round it out into something bright, tangy, and just a little sweet. A pinch of turmeric adds a warm, earthy note and a gorgeous golden hue that makes the whole bowl pop. After just ten minutes of resting, the cabbage softens slightly and soaks up every bit of that dressing, turning a simple toss into something genuinely craveable. Finish it with fresh mint and a squeeze of lime for a dish that works as a side, a topping for grilled proteins, or an honest-to-goodness main event straight from the bowl.

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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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