Brazil Nut Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that somehow feels both light and deeply satisfying at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, honey, and a generous squeeze of lime — brings a bright, punchy contrast to the sweetness of Honeycrisp or Fuji apple and the savory depth of red onion cooked in coconut oil. Everything comes together in one pan, which means minimal cleanup and maximum flavor payoff. The cabbage gets just enough time over medium-high heat to wilt and tenderize while holding a slight bite, so the texture stays interesting rather than going soft and sad. A final toss with the dressing lets every strand soak up that citrusy, gingery glaze before it hits the plate. Scattered cilantro and an extra wedge of lime at the end keep things fresh and vibrant. It's the kind of vegetable-forward dish that genuinely earns its place at the center of the table, not just as a side thought.
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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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