Carrageenan Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a warm-weather bowl — bright, zesty, and packed with texture from two kinds of shredded cabbage, tender edamame, and julienned carrots. The dressing is where the magic happens: fresh lime juice, tamari, honey, grated ginger, and garlic come together into something tangy and deeply savory that coats every shred of cabbage beautifully. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage just enough time to soften and soak up all that flavor. Dry-roasted sunflower seeds scattered over the top add a satisfying crunch that rounds out the whole thing. Every ingredient here is whole and straightforward — no processed dairy, no thickeners, no additives to second-guess — which makes this a genuinely clean option for anyone navigating ingredient labels carefully. It comes together in one large bowl with a quick whisk for the dressing, making it as practical as it is delicious. Serve it as a bold side or pile it high as a light main — either way, it disappears fast.
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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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