Celery 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 — brings a punchy, slightly sweet depth that makes every bite genuinely exciting. Cooking the cabbage until it's just tender with a little bite left means you get that satisfying texture without turning it to mush, and the apples go in at the end so they stay lightly softened rather than falling apart. For anyone navigating a celery-free lifestyle, this one is completely stress-free — every ingredient is straightforward, and there's nothing hiding in a spice blend or bottled sauce to worry about. The whole thing comes together in a single skillet, which makes cleanup almost as satisfying as the meal itself. Finish it with fresh cilantro and a squeeze of lime and it's the kind of side dish that quietly steals the show at the table.
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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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