Mediterranean Diet Friendly Asian Cabbage Slaw
Crunchy, colorful, and packed with bold flavor, this slaw brings together two kinds of cabbage, sweet carrots, and fresh herbs in a way that feels anything but ordinary. The dressing is where the magic happens — a bright blend of lime juice, apple cider vinegar, grated ginger, and a touch of honey that comes together into something tangy, slightly sweet, and deeply aromatic. A pinch of turmeric adds a warm golden hue and a subtle earthiness that ties everything together beautifully. This kind of dish fits naturally into a Mediterranean-style way of eating because it leans on whole vegetables, healthy fats like avocado oil, and fresh herbs rather than anything processed or heavy. Letting the slaw rest for a few minutes before serving is a small but important step — the cabbage softens just enough to soak up all that 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's bright enough to steal the show at any table.
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Learn more →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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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