Eggless Warm Cabbage & Apple Salad with Ginger-Lime Dressing
This warm skillet salad is the kind of dish that surprises you — humble ingredients that come together into something genuinely crave-worthy. Shredded green cabbage gets tossed in hot coconut oil with red onion until just tender, then apple slices are folded in for a sweet, crisp contrast that holds its own against the heat. The real star is the ginger-lime dressing: coconut aminos, fresh lime juice, grated ginger, turmeric, and a touch of honey whisked together into something bright, tangy, and a little funky in the best way. Everything gets tossed in the pan for a final minute so the dressing soaks into every strand of cabbage rather than just pooling at the bottom. Since the whole dish is built on produce, coconut oil, and a handful of pantry staples, there's no need to scan labels or swap anything out — it's naturally free of eggs without any workarounds. A scatter of fresh cilantro and a squeeze of lime at the table takes it from weeknight side to something you'd actually want to serve to guests.
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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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