Breastfeeding Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is exactly the kind of meal that feels nourishing without requiring much effort — a real win when you're running on little sleep and need something genuinely satisfying. Shredded green and red cabbage form the base, loaded up with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for brightness. Edamame is a standout here, delivering plant-based protein and a host of nutrients that support milk production and postpartum recovery. The zesty lime-ginger dressing — built from olive oil, tamari, honey, and fresh garlic — pulls everything together with bold, clean flavor that doesn't rely on anything processed or hard to track down. A short rest time lets the cabbage soften just enough to soak up all that dressing, and the dry-roasted sunflower seeds scattered on top add a satisfying crunch plus healthy fats. It comes together in one bowl with minimal cleanup, which honestly matters just as much as the nutrition right now.
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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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