MSG Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

This vibrant slaw brings together crisp green and red cabbage, sweet carrots, scallions, and fresh cilantro in a bowl that's as colorful as it is craveable. The real star is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil, warmed up with grated ginger and a hint of turmeric. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami-forward depth you'd expect from a classic Asian-style dressing without any of the additives found in conventional soy sauce. A short 10-minute rest lets the cabbage soften just enough to soak up every drop of that dressing, so the flavors meld beautifully before it hits the table. A scatter of fresh mint at the end adds a cool, herby finish that makes the whole dish feel a little special. It works as a light lunch on its own, a crunchy side for grilled proteins, or tucked into tacos for serious texture. Clean, fresh, and genuinely satisfying — this is the kind of slaw that earns a permanent spot in your weeknight rotation.

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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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