Gelatin Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
This warm skillet dish is the kind of thing that surprises you — bright, a little tangy, subtly sweet, and deeply satisfying in a way that a cold salad rarely manages. Shredded green cabbage gets sautéed in coconut oil until just tender, then tossed with thin apple slices that soften slightly without losing their shape, creating a beautiful contrast of textures. The dressing is where it really sings: coconut aminos, fresh lime juice, grated ginger, and turmeric come together with a touch of honey for something bold and layered without a single ingredient that raises any gelatin concerns. Every component here is whole and plant-based, so there's no need to scrutinize labels or worry about hidden animal-derived thickeners sneaking into your meal. The whole thing comes together in one pan, making cleanup as easy as the cooking itself. Finish it with fresh cilantro and a squeeze of lime for a dish that feels vibrant and a little unexpected on any weeknight 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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