Beef Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Crisp cabbage and sweet apple might sound like an unlikely duo, but a hot skillet transforms them into something genuinely crave-worthy — tender, fragrant, and just a little caramelized at the edges. The ginger-lime dressing is the real star here, built from coconut aminos, fresh turmeric, honey, and a generous squeeze of lime that comes together in seconds and coats every shred of cabbage beautifully. Red onion adds a subtle savory backbone, while Honeycrisp or Fuji apple slices bring a natural sweetness that balances the bright, zippy dressing without tipping into dessert territory. Everything cooks in a single skillet or wok, which means minimal cleanup and maximum flavor concentration. This is the kind of plant-forward dish that satisfies without leaning on any meat at all — no substitutions needed, because the ingredients do all the heavy lifting on their own. A scatter of fresh cilantro and a few lime wedges at the table make it feel just a little bit special, whether you're serving it as a light main or a vibrant side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!