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, fresh lime juice, apple cider vinegar, honey, melted coconut oil, grated ginger, and a pinch of turmeric come together into something bright, tangy, and just a little sweet. Parabens are synthetic preservatives that sneak into a surprising number of bottled sauces and dressings, so making your own from scratch is the cleanest way to stay clear of them entirely. Every ingredient here is whole and recognizable, which means you know exactly what's going into the bowl. 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 for an extra layer of freshness that takes the whole thing over the top. It works beautifully as a side dish, a taco topper, or honestly just eaten straight from the bowl.
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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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