BHA & BHT Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

This vibrant slaw is a riot of color and crunch, layering two kinds of cabbage with sweet carrots, scallions, and fresh cilantro for a side dish that genuinely earns its place on the table. The dressing is where things get interesting — coconut aminos bring a savory depth, while fresh lime juice, apple cider vinegar, and honey create a bright, balanced tang that ties everything together. A little grated ginger and ground turmeric round it out with warmth and a gorgeous golden hue. For anyone navigating preservative-free eating, packaged dressings and bottled sauces are often the sneakiest source of BHA and BHT, so building the dressing from scratch here is the whole point. Every ingredient is whole and recognizable, with nothing processed or shelf-stabilized hiding in the mix. A short rest lets the cabbage soften just enough to soak up all that flavor without going limp, and a finish of fresh mint takes it somewhere genuinely special. It works beautifully as a side, a topping for tacos, or a base for whatever protein you're pulling together.

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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
¼ cup fresh cilantro leaves, roughly chopped

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 avocado oil
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp salt, or to taste

For serving

1 tbsp fresh mint leaves, thinly sliced (optional)

Instructions

1
Combine the green cabbage, red cabbage, carrots, scallions, and cilantro in a large mixing bowl and toss to distribute evenly.
2
In a small mixing bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is uniform in color.

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