Beef Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is built entirely on plants, making it a natural fit for anyone steering clear of beef without sacrificing a single bit of satisfaction. Two kinds of shredded cabbage form the base, layered with julienned carrots, protein-packed edamame, and a generous handful of fresh cilantro for that bright, herby punch. The real star is the dressing — a zippy blend of fresh lime juice, tamari, honey, grated ginger, and garlic that comes together in seconds and coats every strand of cabbage beautifully. Letting the salad rest for ten minutes before serving is a small but important step; it softens the cabbage just enough and lets all those bold flavors meld together. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that makes each bite feel complete. It's the kind of salad that holds up well, travels easily, and honestly gets better as it sits — perfect for meal prep or bringing to a gathering where you want something fresh and crowd-pleasing on the table.
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!