This vibrant, crunchy salad is the kind of bowl that makes you want to eat your vegetables — and then go back for seconds. Two types of shredded cabbage form the base, layered with protein-packed edamame, julienned carrots, fresh cilantro, and scallion greens for a dish that's as colorful as it is satisfying. The dressing is where things really come alive: bright lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little bit zippy. A short 10-minute rest after tossing lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Dry-roasted sunflower seeds scattered over the top add a nutty finish that pulls the whole thing together. Every single ingredient here is naturally free of caffeine, so there's no label-checking or ingredient-swapping required — just straightforward, feel-good cooking. It works equally well as a light lunch, a side dish, or a make-ahead option that only gets better as it sits.
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In a large mixing bowl, combine the shredded green cabbage, red cabbage, edamame, carrots, scallion greens, and cilantro.
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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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