Celery 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 bowl that looks as good as it tastes. The real star is the dressing — a punchy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, and grated ginger that comes together in minutes and coats every shred beautifully. A pinch of ground turmeric gives the whole thing a warm golden hue and a subtle earthiness that makes this feel a little more special than your average side salad. Many store-bought slaws and bottled Asian-style dressings sneak in celery seed or celery extract, so making this from scratch means you know exactly what's going in the bowl. After just ten minutes of resting, the cabbage softens slightly and soaks up all that bright, tangy dressing — no wilting, just the perfect tender-crisp texture. Finish it with a scatter of fresh mint if you have it on hand, and you've got a dish that works alongside grilled proteins, tucked into tacos, or honestly just eaten 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
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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