Capsaicin Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, lightly wilted cabbage paired with tender apple slices might sound unexpected, but the combination is genuinely crave-worthy — sweet, savory, and bright all at once. The ginger-lime dressing comes together in seconds with coconut aminos, fresh ginger, turmeric, and a touch of honey, giving the whole dish a punchy depth that feels anything but plain. Everything gets tossed in a hot skillet, so the cabbage softens just enough while the apple stays slightly crisp, creating a satisfying contrast in every bite. For anyone avoiding capsaicin, bold flavor can sometimes feel out of reach in dishes like this, but ginger and turmeric do serious heavy lifting here — no heat required. Coconut aminos keep things savory without soy sauce, and every ingredient in the dressing is naturally free of chili or pepper-derived compounds. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together beautifully. This one works just as well as a light main as it does a vibrant side alongside grilled protein.
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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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