Mushroom Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Bright, tangy, and just a little bit sweet, this warm salad is the kind of dish that surprises you with how satisfying a bowl of vegetables can actually be. Shredded green cabbage and crisp apple slices get a quick turn in a hot skillet with coconut oil and red onion, picking up a gentle caramelized edge while still holding some texture. The ginger-lime dressing — built from coconut aminos, fresh lime juice, grated ginger, turmeric, and honey — gets poured right into the pan so it soaks into every strand of cabbage before you even plate it. That combination of warm, wilted greens and barely-softened apple is genuinely hard to stop eating. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is clean and straightforward, with no hidden umami boosters or blended seasonings to second-guess. A handful of fresh cilantro and a squeeze of lime at the end pulls the whole thing together into something that feels restaurant-worthy with very little effort.
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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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