AIP Friendly Cilantro-Lime Cabbage Slaw
Bright, tangy, and loaded with fresh herb flavor, this cabbage slaw is the kind of side dish that makes everything on the plate taste better. A quick salt-and-rest technique draws out just enough moisture from the shredded cabbage so it turns tender-crisp without going soggy — no cooking required. The dressing comes together in minutes, leaning on fresh lime juice, apple cider vinegar, olive oil, grated ginger, and turmeric for a punchy, anti-inflammatory hit that feels anything but restrictive. Cilantro and scallion greens fold in at the end to keep things vibrant and fresh. One of the trickier parts of following the autoimmune protocol is finding condiments and sides that don't sneak in nightshades, seed-based spices, or other off-list ingredients — this slaw skips all of that without sacrificing a single bit of flavor. It serves four and comes together in well under 30 minutes, making it an easy weeknight staple or a crowd-pleasing addition to any gathering. A final squeeze of lime right before serving takes the whole thing over the top.
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Learn more →Ingredients
4 servings
- ½ medium head green cabbage (about 4 cups shredded)
- ½ tsp fine sea salt
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ cup fresh cilantro leaves, roughly chopped
- 2 scallions (green tops only), thinly sliced
- 1 tsp lime zest
Instructions
- 1
Place the shredded cabbage in a large mixing bowl and sprinkle with the sea salt. Toss well, then let it sit for 10 minutes until the cabbage begins to soften and release a little liquid.
- 2
In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, grated ginger, turmeric, and lime zest until combined.
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