Shellfish Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
This warm salad is the kind of dish that surprises you — bright, a little sweet, and deeply savory all at once, with tender cabbage and just-softened apple slices soaking up a punchy ginger-lime dressing. The combination of fresh ginger, turmeric, and coconut aminos gives it a bold, complex flavor that tastes like it took way more effort than it actually did. Cooking the cabbage in coconut oil over high heat keeps a satisfying bite in every forkful rather than turning it mushy, and the apple slices add a natural sweetness that balances the tangy lime beautifully. Everything in the dressing is made from scratch — no bottled sauces or mystery ingredients to second-guess — so you know exactly what's going into the pan. A scatter of fresh cilantro and an extra squeeze of lime at the table make it feel genuinely restaurant-worthy. It works as a vibrant side dish or a light main, and it comes together in a single skillet, which means cleanup is as easy as the cooking.
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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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