Macadamia Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, tangy, and just a little sweet, this skillet salad is the kind of dish that surprises you with how satisfying a pile of vegetables can be. Shredded green cabbage gets tossed in hot coconut oil with red onion until it wilts down into something tender and slightly caramelized, then apple slices are folded in for a fresh, fruity contrast that holds its own against the heat. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and honey — gets poured right into the pan so it clings to every strand of cabbage and every sliver of apple. That final 30-second toss over the heat is what pulls it all together, letting the dressing absorb rather than pool at the bottom of the bowl. Tree nut allergies can make Asian-inspired dishes tricky since many recipes lean on nut-based sauces or garnishes, but this one keeps things completely clean without sacrificing any depth of flavor. A scatter of fresh cilantro and a squeeze of lime at the table make it feel restaurant-worthy with almost no extra effort. It works beautifully as a light main or a bold side alongside grilled protein.
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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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