Almond Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Tender wilted cabbage and sweet apple slices come together in a warm skillet dish that feels both comforting and surprisingly bright. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — brings a punchy, aromatic depth that coats every strand of cabbage beautifully. Cooking the apples just long enough to warm them through keeps a little texture in the mix, so each bite has that satisfying contrast between soft and crisp. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — every ingredient on the list is straightforward, with no hidden nut-based oils or garnishes to worry about. A handful of fresh cilantro and a squeeze of lime at the end lifts everything and makes it feel like something you'd order at a restaurant. It works beautifully as a vibrant side dish or a light main when you want something nourishing without a lot of fuss.
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Learn more →Ingredients
4 servings
For the dressing
- 2 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- 1 tsp honey
For the salad
- 2 tbsp coconut oil
- ½ small red onion, thinly sliced
- 1 small head green cabbage (about 1 ½ lb), cored and thinly shredded
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- ¼ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and honey until the honey is fully dissolved. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering and the oil coats the pan.
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