Cashew Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat all summer long. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro — it's colorful, satisfying, and genuinely filling. The dressing is where the magic happens: fresh lime juice, tamari, honey, grated ginger, and garlic come together into something bright and punchy that soaks right into the cabbage as it rests. Dry-roasted sunflower seeds get scattered over the top for that satisfying crunch, making this a great alternative to salads that typically rely on cashews or other tree nuts for texture. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or swap anything out. Toss it all together, give it ten minutes to mellow and absorb the dressing, and you've got a bold, restaurant-worthy bowl with almost no effort.
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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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