Peanut Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp-tender 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 ginger, turmeric, and a touch of honey — brings a bright, punchy depth that makes every forkful interesting. Cooking the cabbage in coconut oil until it just softens keeps a satisfying bite in the mix, while the apple slices go in at the last minute so they stay slightly firm and sweet against the savory base. Everything comes together when the dressing hits the hot pan and gets absorbed in under a minute, coating the whole dish in that tangy, golden glaze. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or cross-contamination warnings — just clean, vibrant produce and pantry staples. A scatter of fresh cilantro and a squeeze of lime at the table push it right over the edge. This one works equally well as a weeknight side or a standout dish to bring to a gathering.
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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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