Gut Friendly Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, lightly wilted cabbage meets sweet-tart apple slices in a skillet dish that feels like a hug for your digestive system. The ginger-lime dressing does a lot of heavy lifting here — fresh ginger and turmeric are both celebrated for their gut-supportive properties, and they show up in generous amounts rather than as an afterthought. Coconut aminos keep things soy-free and mellow, while fresh lime juice brightens every bite without any harsh additives. A touch of honey rounds out the dressing so the whole thing tastes balanced rather than medicinal. Cooking the cabbage just long enough to wilt it means you still get some satisfying texture, and the apple slices stay slightly firm so there's a gentle sweetness in every forkful. Red onion, coconut oil, and optional cilantro round out a dish that's clean, colorful, and genuinely craveable. It works beautifully as a light main or a vibrant side alongside whatever else you have going.
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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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