Legume Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, tangy, and just a little sweet, this skillet salad is the kind of side dish that quietly steals the show at the dinner table. Shredded green cabbage gets sautéed in coconut oil until tender with just enough bite left, then tossed with thin apple slices that soften slightly without losing their shape — a texture combo that genuinely works. The ginger-lime dressing is the real star: coconut aminos, fresh lime juice, grated ginger, turmeric, and a touch of honey come together into something bright and deeply savory that coats every strand of cabbage beautifully. For anyone navigating a legume-free lifestyle, this dish is naturally in the clear — no soy sauce, no peanut oil, no hidden bean-based ingredients anywhere in the lineup. Coconut aminos do all the umami heavy lifting here, so you get that rich, savory depth without any of the usual soy-based shortcuts. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. It works as a weeknight side or a light lunch, and it comes together in one pan with minimal cleanup.
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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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