Oats Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
This warm skillet salad is a bright, unexpected combination that hits every note — tangy, a little sweet, gently spiced, and satisfying in a way that feels both light and grounding. Shredded green cabbage gets sautéed until just tender with a slight bite, then tossed with thin apple slices that soften just enough to melt into the dish without losing their shape. The ginger-lime dressing, built from coconut aminos, fresh turmeric, and honey, gets poured right into the hot pan so it absorbs into every strand of cabbage and every curve of apple. It's the kind of dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. Every ingredient here is naturally free of grains and oats, so there's no need to audit labels or swap anything out — it's simply built that way from the start. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole thing and makes it feel restaurant-worthy. Serve it as a vibrant side or pile it into a bowl and call it lunch.
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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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