
Crisp, colorful, and packed with bright flavor, this Asian-inspired slaw brings together two kinds of cabbage, sweet carrots, scallions, and fresh cilantro for a salad 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, avocado oil, ginger, and turmeric that comes together in minutes and coats every shred beautifully. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami depth you'd expect from a soy-based sauce without any of the ingredients that can catch people off guard in store-bought dressings and marinades. Everything in this recipe is straightforward and naturally free from lupin — no flour blends, no legume-based thickeners, no hidden additives to decode on a label. A short 10-minute rest lets the cabbage soften just enough to soak up all that tangy-sweet dressing without losing its satisfying crunch. Finish it with a scatter of fresh mint if you have it on hand, and you've got a side dish that works just as well alongside grilled proteins as it does piled into a wrap or bowl.
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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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