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

Total time27 min

Prep time15 min

Cook time12 min

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

Warm, fragrant, and genuinely exciting, this skillet salad brings together tender shredded cabbage and sweet apple slices in a way that feels both comforting and bright. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, honey, and a generous squeeze of lime — comes together in seconds and delivers a punchy, complex flavor that tastes like it took far more effort than it did. Cooking the cabbage in coconut oil until it's just wilted keeps a satisfying bite in every forkful, while the apple slices go in at the last minute so they warm through without turning mushy. Everything gets tossed together in the final minute so the dressing absorbs right into the pan, coating each strand of cabbage and every apple slice in that golden, tangy glaze. For anyone navigating tree-nut concerns, this dish is a genuinely satisfying option — every ingredient is straightforward and easy to verify, with no nuts hiding in a sauce or dressing. A scatter of fresh cilantro and a few lime wedges at the table make it feel restaurant-worthy, but it's completely weeknight-friendly from start to finish.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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