
This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with julienned carrots, scallions, and fresh cilantro into something 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 avocado oil, warmed up with grated ginger and a touch of turmeric. It's the kind of flavor-packed combination you'd expect from a restaurant side dish, but it comes together in one small bowl with a quick whisk. Many store-bought Asian-inspired dressings and slaws sneak in peanut oil or peanut-based sauces, so making this at home with clearly labeled pantry staples gives you full control over what goes in the bowl. A short 10-minute rest lets the cabbage soften just enough to soak up all that dressing without losing its satisfying bite. Finish it with a scatter of fresh mint if you have it on hand — it adds a cool, herby lift that takes the whole dish up a notch. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this slaw is fresh, bold, and completely craveable.
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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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