Pistachio Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that somehow feels both light and deeply satisfying at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, honey, and a generous squeeze of lime — brings a bright, punchy backbone that makes every bite pop. Cooking the cabbage until just tender with a slight bite left means you get real texture rather than a soggy mess, and the apple slices go in at the end so they stay soft but still hold their shape. It's the kind of dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. For anyone navigating tree nut allergies, this recipe is naturally free of any nuts — every ingredient is straightforward and easy to verify at a glance. A scatter of fresh cilantro and a few lime wedges at the table take it from weeknight dinner to something you'd genuinely want to serve to guests.
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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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