Pecan Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, vibrant, and packed with unexpected brightness, this skillet salad is the kind of dish that makes you rethink what a salad can be. Tender shredded cabbage and sweet apple slices get a quick toss in hot coconut oil, picking up just enough caramelized depth before the punchy ginger-lime dressing ties everything together. Fresh ginger and turmeric give the dressing a lively, aromatic kick, while coconut aminos and honey round it out with a savory-sweet balance that feels anything but ordinary. The whole thing comes together in a single pan, which means minimal cleanup and maximum flavor payoff. It's naturally free from tree nuts of any kind — no swaps or substitutions needed, just clean, whole ingredients from start to finish. A scatter of fresh cilantro and a squeeze of lime at the end lifts the dish even further, making it feel restaurant-worthy with very little effort. Serve it as a bold side or pile it into a bowl on its own for a light, satisfying meal.
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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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