Seeds Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.7

(8)

This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with julienned carrots, scallions, and fresh cilantro into a bowl that looks as good as it tastes. The real magic is in the dressing — coconut aminos, fresh lime juice, apple cider vinegar, honey, and avocado oil come together with grated ginger and ground turmeric for something bright, tangy, and just a little earthy. Many Asian-inspired slaws and dressings lean on sesame oil or sesame seeds, which can make them completely off-limits for anyone avoiding seeds — this version skips them entirely without sacrificing any of that bold, punchy flavor. A short 10-minute rest lets the cabbage soften just enough to soak up the dressing while keeping that satisfying crunch intact. A scatter of fresh mint over the top at the end adds an optional but genuinely lovely finishing note. It works beautifully as a side dish, piled onto tacos, or served alongside grilled proteins for a fresh, no-fuss addition to the table.

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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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