Xanthan Gum Free Warm Cabbage & Apple Salad with Ginger-Lime Dressing
Warm, lightly wilted cabbage meets crisp apple slices in a skillet dish that feels like a proper side but comes together with almost no fuss. The ginger-lime dressing — built from coconut aminos, fresh ginger, turmeric, and a touch of honey — is whisked together in minutes and delivers a bright, punchy flavor that makes the whole thing sing. Because every component here is a whole food or a simple pantry staple, there's no need to squint at ingredient labels hunting for hidden thickeners or stabilizers. Xanthan gum tends to sneak into bottled dressings and sauces, so making your own from scratch like this is genuinely the easiest way to sidestep it entirely. The cabbage gets just enough time in the pan to soften while keeping a satisfying bite, and the apple slices warm through without turning mushy, giving you that sweet-savory contrast in every forkful. A scatter of fresh cilantro and a squeeze of lime at the table keeps everything tasting alive and vibrant. It works beautifully as a weeknight side or a light lunch that actually feels like a treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!