Pork Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that somehow manages to feel both light and deeply satisfying at the same time. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — brings a bright, punchy backbone that makes every bite pop. Cooking the cabbage until it's just tender with a little bite left means you get that perfect in-between texture, not soggy, not raw. The apple slices go in at the end so they warm through without losing their shape, adding a subtle sweetness that plays beautifully against the tangy dressing. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. Finish it with fresh cilantro and a squeeze of lime and you've got a side dish that looks impressive enough for company but comes together in a single skillet.
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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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