Alpha Gal Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. Two kinds of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for a bowl that's as colorful as it is satisfying. The dressing is where things really come alive: fresh lime juice, olive oil, tamari, honey, grated ginger, and garlic whisk together into something bright, savory, and just a little punchy. For anyone navigating alpha-gal syndrome, the challenge is often hidden mammalian ingredients lurking in dressings, sauces, or processed add-ins — this recipe sidesteps all of that with a completely plant-forward ingredient list and a homemade dressing you control from start to finish. Dry-roasted sunflower seeds get scattered on top at the end, adding a satisfying crunch without any of the worry that can come with store-bought toppings. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften and soak up every bit of that zesty dressing. It works equally well as a light standalone meal or a bold side dish alongside your favorite safe proteins.
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 salad
- 3 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 ½ cups shelled edamame, thawed if frozen
- 2 medium carrots, julienned or coarsely grated
- 3 scallions, thinly sliced (green parts only)
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup dry-roasted sunflower seeds
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tbsp tamari
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, edamame, carrots, scallion greens, and cilantro.
- 2
In a small bowl or jar, whisk together the lime juice, olive oil, tamari, honey, grated ginger, grated garlic, and red pepper flakes, if using, until the dressing is smooth and emulsified. Season with salt and pepper to taste.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!