Breastfeeding Friendly Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, vibrant, and packed with ingredients that genuinely support a nursing body, this skillet salad is the kind of weeknight dish that feels nourishing without tasting like a compromise. Shredded cabbage gets a quick sauté in coconut oil until it's just tender with a little bite left, then sweet apple slices are folded in for a contrast that makes every forkful interesting. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — ties everything together with a bright, slightly spicy warmth that's hard to stop eating. Ginger and turmeric are both celebrated for their anti-inflammatory properties, making this more than just a pretty plate for someone fueling a new baby. The whole thing comes together in a single skillet, which is a genuine blessing when sleep is scarce and dishes feel like a mountain. A scatter of fresh cilantro and an extra squeeze of lime at the end keeps it feeling fresh and restaurant-worthy without any extra effort.
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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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