Paleo Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that feels both hearty and bright — the kind of combination that sounds unexpected until the first bite completely wins you over. The ginger-lime dressing is built from coconut aminos, fresh lime juice, grated ginger, turmeric, and a touch of honey, hitting every note of tangy, warming, and just slightly sweet without a drop of soy sauce or refined sugar in sight. Cooking everything in coconut oil keeps it firmly in grain-free, legume-free territory, so there's no need to audit labels or swap out a single ingredient. The technique is simple: soften the onion, wilt the cabbage until it still has a little bite, then fold in the apple slices just long enough to warm them through before the dressing goes in and coats everything in a glossy, fragrant finish. Fresh cilantro and an extra squeeze of lime at the table take it from weeknight side dish to something you'd genuinely want to serve to guests. It works beautifully alongside grilled chicken or pork, but honestly holds its own as a light meal on its own terms.
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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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