Gluten Free 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 craveable. Shredded green cabbage gets sautéed in coconut oil until just tender, then tossed with sweet apple slices and a punchy ginger-lime dressing built from coconut aminos, fresh turmeric, and honey. The result is bright, a little tangy, faintly sweet, and deeply savory all at once. Coconut aminos do the heavy lifting here as a naturally wheat-free swap for soy sauce, so the umami depth is real without any grain-based ingredients sneaking in. Everything comes together in a single skillet, which means less cleanup and more time enjoying the meal. A handful of fresh cilantro and a squeeze of lime at the end take it from weeknight simple to genuinely impressive. It works beautifully as a light main or a bold side alongside grilled proteins.
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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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