Paraben Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, lightly wilted cabbage meets sweet-tart apple slices in a skillet dish that feels like a salad but eats like a proper side. The ginger-lime dressing — built from coconut aminos, fresh lime juice, grated ginger, turmeric, and honey — comes together in seconds and delivers a bright, layered punch that ties everything together beautifully. Cooking everything in coconut oil keeps the ingredient list clean and free from the synthetic preservatives and additives that sneak into so many bottled dressings and packaged sauces. Every component here is a whole, recognizable food, which is exactly what you want when you're being intentional about what goes on your plate. The cabbage gets just enough time in the pan to soften without losing its satisfying bite, and the apple slices warm through while holding their shape — so you get texture in every forkful. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel genuinely restaurant-worthy. It's the kind of recipe that proves eating clean doesn't have to mean eating boring.
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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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