Barley 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 comforting 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, slightly sweet depth that makes every bite interesting. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami-rich quality you'd want from a soy-based sauce without any grain-derived ingredients sneaking in. The whole thing comes together in one pan, with the cabbage cooked just long enough to wilt and tenderize while the apple slices stay slightly firm and juicy. That contrast of textures — soft onion, yielding cabbage, and warm apple — is genuinely satisfying in a way that a cold salad just can't replicate. A handful of fresh cilantro and a squeeze of lime at the end keeps it feeling lively and fresh. It's the kind of weeknight side that looks impressive on a platter but asks very little of you in the kitchen.
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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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