Emulsifier Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crisp, colorful, and loaded with bright flavor, this slaw brings together shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro in a bowl that looks as good as it tastes. The dressing is where things really shine — coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil come together with grated ginger and turmeric into something tangy, subtly sweet, and deeply savory. Because every ingredient is whole and straightforward, there are no hidden emulsifiers to worry about, which is a genuine relief when so many bottled dressings and condiments sneak in additives like lecithin or polysorbates. A quick whisk is all it takes to get a perfectly uniform dressing without any stabilizers doing the heavy lifting. After a short rest, the cabbage softens just enough to soak up all that flavor while still keeping its satisfying crunch. A scatter of fresh mint at the end lifts the whole dish and makes it feel a little special. It works beautifully as a side, piled onto tacos, or 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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