Carrageenan Free Asian Cabbage Slaw
This vibrant slaw is a riot of color and crunch, layering green and red cabbage with julienned carrots, scallions, and fresh cilantro for a bowl that looks as good as it tastes. The dressing is where things really get interesting — coconut aminos bring a savory depth, while fresh lime juice, apple cider vinegar, honey, and grated ginger create a bright, tangy-sweet balance that coats every strand beautifully. A pinch of turmeric gives the whole thing a warm golden hue and a subtle earthiness that ties it all together. Carrageenan is a common additive lurking in bottled dressings and processed condiments, so making your own from scratch with whole, simple ingredients is the cleanest way to go — and honestly, this homemade version blows anything store-bought out of the water anyway. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. Finish it with a scatter of fresh mint if you have it on hand, and you've got a side dish that works alongside grilled proteins, tucked into tacos, or eaten straight from the bowl.
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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
- 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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