Artificial Food Coloring Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that manages to feel both hearty and bright at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — brings a punchy, layered flavor that you simply can't get from a bottled sauce. That matters here, because store-bought dressings and condiments are some of the sneakiest sources of synthetic dyes, often hiding in ingredient lists under names most people don't recognize. Every component in this recipe is a whole food or a clean pantry staple, so there's nothing to second-guess. The technique is straightforward: a quick sauté in coconut oil softens the cabbage just enough while keeping a satisfying bite, and the apple goes in at the end so it warms through without turning mushy. A scatter of fresh cilantro and a squeeze of lime at the table make it feel restaurant-worthy with almost no extra effort. It's the kind of weeknight side that earns a permanent spot in the rotation.
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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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