Celery Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is a serious crowd-pleaser — layers of green and red cabbage, tender edamame, sweet carrots, and fresh cilantro all tossed in a zippy lime-ginger dressing that hits every note at once. The tamari and honey give the vinaigrette a savory-sweet depth, while the grated ginger and garlic keep things bright and bold. Letting the salad rest for ten minutes before serving is the secret move here — the cabbage softens 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 makes every bite a little more interesting. Every ingredient in this bowl is naturally free from celery and celery derivatives, so there's no label-checking or substitution stress involved — just straightforward, feel-good cooking. It works beautifully as a light lunch on its own or as a punchy side alongside grilled proteins or grain bowls.
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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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