Brazil Nut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat — layers of shredded green and red cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro all come together in one seriously satisfying bowl. The dressing is where the magic happens: fresh lime juice, tamari, honey, grated ginger, and garlic whisk into a bright, tangy vinaigrette that soaks into the cabbage just enough to soften it without losing that satisfying crunch. A short ten-minute rest after tossing makes a real difference, letting every strand of cabbage drink up those bold flavors before you even take a bite. Dry-roasted sunflower seeds go on last, adding a nutty, toasty finish that keeps the texture interesting all the way to the bottom of the bowl. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely easy win — every ingredient is straightforward, and there's no need to swap anything out or second-guess a label. It works beautifully as a light lunch on its own or as a punchy 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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