Mediterranean Diet Friendly Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, lightly wilted cabbage meets crisp apple slices in a skillet dish that feels both comforting and surprisingly bright. The ginger-lime dressing — built from fresh ginger, turmeric, lime juice, and a touch of honey — brings bold, layered flavor without leaning on anything heavy or processed. Cooking the cabbage just until tender with a slight bite keeps the texture interesting, while the apple slices add a natural sweetness that balances the tangy, aromatic dressing beautifully. This kind of plant-forward cooking is exactly what makes the Mediterranean approach so satisfying: whole vegetables, real citrus, anti-inflammatory spices, and healthy fats from coconut oil doing all the heavy lifting. A scatter of fresh cilantro and an extra squeeze of lime at the table make it feel finished and vibrant. It works equally well as a generous side or a light main, and the whole thing comes together in a single skillet with minimal fuss.
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Learn more →Ingredients
4 servings
For the dressing
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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