Carrageenan Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that somehow feels both hearty and bright at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — comes together in seconds and delivers a punchy, layered flavor that coats every strand of cabbage beautifully. Cooking the apples just long enough to warm them through keeps a little texture in the mix, so each bite has something going on. Many bottled dressings and processed condiments sneak in thickeners and stabilizers that people avoiding carrageenan have to watch out for, but every component here is made from scratch with whole, recognizable ingredients. Coconut aminos stand in for soy sauce and bring a gentle umami depth without any of the additives that show up in conventional pantry staples. A scatter of fresh cilantro and a squeeze of lime at the table ties everything together and makes it feel like something you'd order at a really good restaurant. It's the kind of weeknight side that quietly becomes a regular in your rotation.
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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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