Barley Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat — bright with fresh lime, fragrant with cilantro and ginger, and packed with satisfying texture from two kinds of cabbage, edamame, and toasted sunflower seeds. The dressing comes together in minutes and does serious work: a whisk of lime juice, olive oil, tamari, honey, garlic, and ginger creates something tangy, savory, and just a little spicy if you go for the red pepper flakes. Letting the dressed 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 vinaigrette. For anyone navigating grain sensitivities, this one is naturally worry-free — every ingredient here is whole and straightforward, with no hidden grains lurking in the dressing. Tamari stands in where soy sauce might otherwise introduce unwanted additives, keeping the flavor bold and the ingredient list clean. It works equally well as a light lunch on its own or as a colorful side alongside grilled proteins, and it holds up well if you need to pack it ahead.
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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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