Citric Acid Free Asian-Style Cabbage Slaw
This vibrant slaw is a riot of color and crunch, built from shredded green and red cabbage, julienned carrots, scallion greens, and fresh cilantro. The dressing is where things get really interesting — coconut aminos bring that savory, umami depth without any of the additives found in conventional soy sauce, while fresh lime juice, apple cider vinegar, honey, and grated ginger pull everything into a bright, balanced finish. A touch of turmeric and melted coconut oil round it out, giving the whole bowl a warm, slightly golden glow. Avoiding citric acid can feel tricky with Asian-inspired dishes since it hides in so many bottled sauces and condiments, but every ingredient here is straightforward and easy to verify. After just ten minutes of resting, the cabbage softens just enough to soak up all that dressing without losing its satisfying bite. Scatter on some fresh mint and a squeeze of extra lime before serving, and you've got a side dish that feels restaurant-worthy with almost zero effort.
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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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