Cinnamon Free Asian-Style Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.9

(11)

This vibrant slaw is a riot of color and crunch, layering shredded green and red cabbage with julienned carrots, scallion greens, and fresh cilantro into something that looks as good as it tastes. The dressing is where the real magic happens — coconut aminos, fresh lime juice, apple cider vinegar, honey, and melted coconut oil come together with grated ginger and a touch of turmeric for a bright, tangy, slightly sweet finish. Many Asian-inspired dressings and bottled slaws sneak in warming spices that can be a real problem for anyone avoiding cinnamon, but every single ingredient here is straightforward and easy to verify. A short 10-minute rest lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. Optional fresh mint and lime wedges at the end add an extra layer of freshness that takes the whole bowl up a notch. It works beautifully as a side dish, piled onto tacos, or tucked alongside grilled proteins for a complete meal.

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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 (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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