Hazelnut Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing

Total time27 min

Prep time15 min

Cook time12 min

Hazelnut Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing

Warm, bright, and just a little unexpected, this skillet salad brings together tender shredded cabbage and sweet apple slices in a way that feels both comforting and refreshing at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, honey, and a generous squeeze of lime — is punchy and aromatic, coating every strand of cabbage with bold, layered flavor. Cooking the cabbage in coconut oil over high heat gives it a slight char and a satisfying bite without turning it mushy, while the apple slices go in just long enough to warm through and soften at the edges. Tree nut allergies can make dressings and salads tricky since many recipes sneak in nut oils or nut-based toppings, but every single ingredient here is completely free of that concern. The whole thing comes together in one pan, which means less cleanup and more time to enjoy the results. A scatter of fresh cilantro and a few lime wedges at the end pull the whole dish together with a pop of color and extra citrus brightness. It works beautifully as a light lunch, a vibrant side dish, or even a base for grilled protein.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dressing

2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!