Rice Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, wilted cabbage meets crisp apple slices in a skillet dish that feels both comforting and bright at the same time. The ginger-lime dressing — built from coconut aminos, fresh lime juice, grated ginger, turmeric, and a touch of honey — comes together in minutes and delivers a punchy, layered flavor that coats every strand of cabbage beautifully. Cooking the apples just long enough to warm them through keeps a little texture in the mix, so each bite has something going on. Red onion softened in coconut oil forms the savory base, and the whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. This is the kind of side dish that quietly steals the show — vibrant enough to serve at a dinner party, simple enough for a weeknight. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a little extra zing.
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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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