This vibrant slaw is a riot of color and crunch, layered with shredded green and red cabbage, sweet julienned carrots, fresh cilantro, and bright scallion greens. The dressing is where things really sing — coconut aminos, fresh lime juice, apple cider vinegar, honey, and melted coconut oil come together with grated ginger and a whisper of turmeric for something tangy, slightly sweet, and deeply aromatic. Every ingredient is whole and straightforward, which is exactly what makes this work so well for anyone avoiding emulsifiers — no bottled dressings, no mystery additives, just real food whisked together in a bowl. Store-bought slaws and dressings are notorious for sneaking in stabilizers and emulsifying agents, so making your own from scratch is genuinely the easiest way to stay clear of them. A quick ten-minute rest after tossing lets the cabbage soften just enough to soak up all that flavor without losing its satisfying bite. Finish it with fresh mint and a squeeze of lime at the table, and you have a side dish that feels restaurant-worthy with almost zero effort.
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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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