Cashew 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, and a touch of honey — brings a bright, punchy backbone that makes every bite pop. Cooking the cabbage until just tender with a slight bite means you get great texture, and the apples go in at the end so they warm through without turning mushy. Everything comes together in one pan, which makes cleanup almost as appealing as the dish itself. Tree-nut-free cooking can sometimes feel like you're sacrificing the richness or complexity that nuts usually add, but the coconut oil and bold dressing here do all the heavy lifting. A scatter of fresh cilantro and a squeeze of lime at the table takes it over the top. This one is weeknight-easy but interesting enough to serve to company.
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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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