Nitrate & Nitrite Free Asian Cabbage Slaw
This vibrant slaw is a riot of color and crunch, layering two kinds of cabbage with sweet carrots, scallions, and fresh cilantro for a side dish that looks as good as it tastes. The real star is the dressing — a bright, tangy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, and grated ginger 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 additives or preservatives that can sneak into conventional condiments. A pinch of ground turmeric adds a warm, earthy undertone and a gorgeous golden hue to the whole bowl. After a quick ten-minute rest, the cabbage softens just enough to soak up all that flavor while still keeping its satisfying bite. A scatter of fresh mint at the end lifts everything and makes it feel genuinely restaurant-worthy. Serve it alongside grilled proteins, pile it into tacos, or eat it straight from the bowl — it's that good.
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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
- 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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