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

Total time27 min

Prep time15 min

Cook time12 min

Seeds 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 ginger, turmeric, and a touch of honey — brings a punchy, aromatic depth that makes every bite feel intentional. Cooking the cabbage until just tender with a slight bite keeps the texture interesting, while the apple slices go in at the last minute so they warm through without turning mushy. For anyone navigating a seeds-free lifestyle, dressings and condiments are often the trickiest part of a recipe, but everything here is made from scratch with whole, straightforward ingredients — no hidden sesame oil, no tahini, no seed-based thickeners to worry about. The coconut aminos do a lot of heavy lifting in the flavor department, delivering that savory, slightly sweet umami note without any soy or seed-derived additives. A handful of fresh cilantro and a squeeze of lime at the table pull the whole thing together beautifully. It works as a vibrant side or a light main, and it comes together in one pan with minimal cleanup.

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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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