High Fructose Corn Syrup Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Bright, tangy, and just a little bit warming, this skillet salad is the kind of dish that makes you rethink what a salad can be. Shredded green cabbage gets tossed in hot coconut oil with red onion until tender and slightly caramelized, then joined by crisp apple slices that soften just enough to melt into every bite. The real star is the ginger-lime dressing — coconut aminos, fresh lime juice, grated ginger, turmeric, and a touch of honey come together into something bright and deeply savory without a drop of processed sweetener in sight. That matters more than it sounds, because so many bottled dressings and soy sauce alternatives are loaded with corn syrup derivatives that can sneak into an otherwise clean meal. Every ingredient here is whole and straightforward, so you know exactly what you're eating. Honeycrisp or Fuji apples are a great pick for their natural sweetness and the way they hold their shape under heat. Finish it with fresh cilantro and a squeeze of lime and you've got a side dish — or a light main — that feels genuinely special.
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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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