Artificial Food Coloring Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that looks like it took serious effort but comes together with just a bowl, a whisk, and a handful of fresh ingredients. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of cilantro — all natural, whole-food ingredients with no synthetic dyes hiding anywhere in the mix. The dressing is where things really sing: fresh lime juice, extra-virgin olive oil, tamari, honey, grated ginger, and garlic come together into something bright, tangy, and just a little spicy if you add the red pepper flakes. 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 punchy dressing. A final scatter of dry-roasted sunflower seeds adds satisfying crunch and a nutty depth that rounds the whole bowl out beautifully. For anyone navigating artificial food coloring concerns, this recipe is a genuinely easy win — every ingredient is exactly what it says it is, with no processed shortcuts or mystery additives in sight.
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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.
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