
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 crunchy. The real star is the dressing — a bright, tangy blend of coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, ginger, and turmeric that delivers all the bold, umami-forward flavor you'd expect from an Asian-inspired dish. Coconut aminos stand in beautifully for soy sauce here, which also means the dressing is completely free of the sesame oil and sesame-based condiments that typically sneak into slaws like this one. That swap matters more than you'd think, since bottled Asian dressings and even restaurant versions almost always contain sesame in some form. A short 10-minute rest lets the cabbage soften just enough to soak up every drop of that punchy 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 thing up a notch. This one works equally well as a standalone side, a taco topper, or a base for grilled proteins.
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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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