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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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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