Gelatin Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

Crisp, colorful, and packed with bold flavor, this Asian-inspired slaw brings together two kinds of cabbage, sweet carrots, scallions, and fresh cilantro for a dish that looks as vibrant as it tastes. The real magic is in 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 shred beautifully. Every single ingredient here is naturally plant- and pantry-based, so there's no need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into store-bought dressings and condiments. A short 10-minute rest lets the cabbage soften just enough to soak up all that punchy dressing without losing its satisfying crunch. Finish it with a scatter of fresh mint if you have it on hand — it adds a cool, herby lift that takes the whole bowl up a notch. This one works equally well as a side alongside grilled proteins, piled onto tacos, or eaten straight from the bowl with a fork.

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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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