Turkey Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
This vibrant skillet dish is proof that a salad can be warm, deeply satisfying, and anything but boring. Shredded green cabbage and crisp apple slices get tossed in coconut oil with red onion until just tender, then coated in a punchy ginger-lime dressing built from coconut aminos, fresh turmeric, and a touch of honey. The result is a beautiful balance of sweet, tangy, and savory with a little heat from the ginger that keeps every bite interesting. Since the whole dish is built around fresh produce and pantry staples, there's no need to scrutinize labels for hidden poultry-derived additives or broths — everything here is clean and straightforward. The apple slices soften just enough to meld with the cabbage without losing their shape, which gives the dish a satisfying texture contrast you don't usually expect from a warm vegetable side. A scatter of fresh cilantro and a squeeze of lime at the end brighten the whole thing up beautifully. Whether you're serving it as a light main or a bold side dish, this one is fast enough for a weeknight and impressive enough to bring to a table full of guests.
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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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