Black Pepper Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage and tender apple slices might sound like an unlikely pairing, but one bite of this skillet salad and you'll completely understand the appeal. The cabbage gets just enough time in the pan to soften while keeping a satisfying bite, and the apple slices warm through until they're slightly silky but still hold their shape — it's that contrast that makes the whole thing so craveable. A ginger-lime dressing built from coconut aminos, fresh turmeric, and honey ties everything together with bright, layered flavor that feels anything but simple. For anyone avoiding pepper, this recipe is a genuinely exciting find — so many warm salads and stir-fry-style dishes lean on black pepper as a default seasoning, but here the heat and complexity come entirely from fresh ginger and turmeric instead. Coconut aminos bring a savory depth that you might expect from soy sauce, without any of the usual additives to second-guess. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy. It works beautifully as a light main or a vibrant side alongside whatever else you're serving.
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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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