Eggless 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 shredded green and red cabbage with julienned carrots, scallions, and fresh cilantro into something that looks as good as it tastes. The real star is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, avocado oil, grated ginger, and turmeric that comes together in minutes and coats every strand beautifully. Many store-bought slaws and bottled Asian-style dressings sneak in mayonnaise or other egg-based emulsifiers, so making it from scratch like this keeps things completely clean without sacrificing any richness or depth. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor while still holding its satisfying crunch. Fresh mint scattered over the top at the end adds an optional but genuinely lovely finishing note. It works as a side dish, a taco topping, or piled alongside grilled proteins — honestly, once you have this dressing in your rotation, you'll find excuses to put it on everything.

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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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