Pescatarian Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Crisp, bright, and just a little unexpected, this warm skillet salad brings together tender shredded cabbage and sweet apple slices in a way that feels both comforting and refreshing at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, honey, and a generous squeeze of lime — comes together in minutes and coats every strand of cabbage with bold, tangy flavor. Cooking the cabbage in coconut oil over medium-high heat gives it a slight char and a satisfying bite without turning it mushy, while the apple slices go in just long enough to warm through and soften at the edges. The whole thing comes together in one pan, which means minimal cleanup and maximum payoff. It works beautifully as a standalone lunch or as a vibrant side alongside grilled fish or shrimp, making it a natural fit for anyone eating seafood but skipping meat. A scatter of fresh cilantro and an extra wedge of lime at the end pull all the flavors into focus and make the dish look as good as it tastes.
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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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