Artificial Food Coloring Free Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, built from two kinds of cabbage, sweet carrots, scallion greens, and fresh cilantro — all tossed in a bright, punchy dressing. That gorgeous purple-and-orange palette comes entirely from real vegetables, not a drop of synthetic dye in sight. Packaged slaws and bottled Asian-style dressings are notorious for sneaking in artificial colors and additives, so making this from scratch puts you fully in control. The dressing leans on coconut aminos, fresh lime juice, honey, and a whisper of turmeric for warmth and depth — every ingredient is exactly what it says it is. A quick ten-minute rest after tossing lets the cabbage soften just enough to soak up all that gingery, tangy goodness. Finish it with fresh mint and a squeeze of lime and you've got a side dish that looks like it took serious effort but comes together with almost no fuss.
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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 (green tops only)
- ¼ cup fresh cilantro leaves, roughly torn
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 coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, scallion greens, and cilantro. Toss to distribute evenly.
- 2
In a small bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is smooth.
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