Seed Oil Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

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 dressing is where it really shines — coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil come together with grated ginger and turmeric for a bright, tangy, slightly sweet finish that coats every strand. Avocado oil is the key here, standing in for the canola, soybean, or sunflower oils that sneak into most bottled Asian-style dressings and make them a hard pass for anyone avoiding industrially processed seed oils. Everything in this bowl is clean and intentional, with no ingredient you'd need to second-guess. A short rest at room temperature lets the cabbage soften just enough to soak up all that flavor 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 thing up a notch. This is the kind of side dish that disappears fast at the table.

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
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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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