Rye Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing

Total time27 min

Prep time15 min

Cook time12 min

Rye 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, and a touch of honey — brings a bright, punchy backbone that makes every bite pop. Coconut aminos do all the savory heavy lifting here, which means there's no soy sauce or grain-based condiment anywhere near the pan, making this a genuinely clean option for anyone navigating grain sensitivities. The whole thing comes together in one skillet, starting with softened red onion before the cabbage goes in to wilt down just enough to stay a little toothsome. Apple slices are added at the end so they warm through without turning mushy, giving you that sweet-tart contrast against the earthy turmeric and zingy lime. A handful of fresh cilantro and an extra squeeze of lime at the table take it from weeknight easy to genuinely impressive. It's the kind of salad that converts people who think they don't like cooked cabbage.

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Ingredients

4 servings

For the dressing

2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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