This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with julienned carrots, fresh cilantro, and scallion greens for a bowl that looks as good as it tastes. The real star is the dressing — a bright, punchy blend of coconut aminos, fresh lime juice, apple cider vinegar, honey, and grated ginger that comes together in minutes and coats every strand beautifully. A pinch of turmeric adds a warm, golden undertone that makes the whole thing feel a little more special without any extra effort. Many store-bought slaws and bottled Asian-style dressings sneak in celery seed or celery extract for flavor depth, so making this one from scratch means you stay in full control of every ingredient. After just ten minutes of resting, the cabbage softens slightly and soaks up all that tangy-sweet dressing — no wilting, just the perfect tender-crisp texture. Finish it with fresh mint and a squeeze of lime for a dish that works as a side, a taco topper, or a light lunch all on its own.
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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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