MSG 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, fresh cilantro, and scallion greens into something that looks as good as it tastes. The dressing is where the magic really happens — coconut aminos stand in for soy sauce, delivering that deep, savory umami punch without any added glutamates, making it a genuinely clean option for anyone avoiding flavor enhancers. Fresh lime juice, apple cider vinegar, honey, and grated ginger round everything out with brightness and a gentle kick of heat. A pinch of turmeric adds a warm, golden hue and a subtle earthiness that ties the whole bowl together. After just ten minutes of resting, the cabbage softens slightly and soaks up every drop of that tangy-sweet dressing. Finish it with torn mint leaves and a squeeze of lime for a dish that feels fresh, lively, and completely made from scratch — no packets, no shortcuts, no second-guessing the label.

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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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