Chestnut Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, bright, and a little unexpected, this sautéed salad brings together tender shredded cabbage and sweet apple slices in a way that feels both comforting and refreshing. The ginger-lime dressing — built from coconut aminos, fresh lime juice, grated ginger, turmeric, and honey — delivers a punchy, aromatic hit that ties every element together beautifully. Everything comes together in a single skillet, which means less cleanup and more time enjoying the results. The apples go in just long enough to warm through and soften slightly, so you still get that satisfying contrast of textures against the wilted cabbage. Coconut oil gives the whole dish a subtle richness without weighing it down, and a handful of fresh cilantro and a squeeze of lime at the end keeps things lively. This is the kind of side dish that surprises people — it looks simple, but the layered flavors make it taste like you put in a lot more effort than you actually did.
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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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