
This vibrant, crunchy slaw is a riot of color and flavor — shredded green and red cabbage, julienned carrots, scallions, and fresh cilantro all tossed in a bright, punchy dressing that comes together in minutes. The real star is that dressing: coconut aminos stand in for soy sauce, delivering that savory, umami depth without any wheat or gluten hiding in the bottle, which is a common trap with traditional Asian-style slaws. Fresh lime juice, apple cider vinegar, honey, and grated ginger round it out with a balance of tangy, sweet, and warm that coats every strand beautifully. A pinch of turmeric gives the whole bowl a gorgeous golden hue and a subtle earthy note you won't expect but will absolutely love. After just ten minutes of resting, the cabbage softens slightly and soaks up all that flavor, making it taste like you put in way more effort than you actually did. Finish it with a scatter of fresh mint if you have it — it lifts the whole dish and makes it feel genuinely restaurant-worthy. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this one is a keeper.
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Combine the green cabbage, red cabbage, carrots, scallions, and cilantro in a large mixing bowl and toss to distribute evenly.
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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