Thinly slice savoy cabbage, red cabbage, carrots, and apple.

Combine savoy cabbage, red cabbage, carrots, and apple in a large heat-proof bowl.

Sprinkle with kosher salt.

Whisk together soy sauce, lime juice, water, and brown sugar in a small bowl.

Heat canola oil in a medium skillet over medium-high heat.

Thinly slice red onion.

Add sliced red onion and salt to the skillet and cook for 7 to 8 minutes, or until onions are browned and the bottom of the pan has brown bits.

Mince fresh ginger.

Add minced fresh ginger to the skillet and cook for 30 seconds.

Add soy sauce mixture to the skillet to deglaze, and cook for 15 to 25 seconds, using a spatula or spoon to scrape up any brown bits from the bottom of the pan.

Remove from heat and spread the onion mixture over the cabbage mixture in the bowl.

Toss with tongs until the slaw is well combined and the cabbages begin to wilt.

Roughly chop cilantro leaves.

Add 1/4 cup of chopped cilantro leaves to the slaw and toss to combine.

Let the slaw stand for 5 minutes.

Serve garnished with the remaining 1/4 cup of cilantro and chopped roasted peanuts (optional).