Chestnut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that disappears fast at any table — layers of shredded green and red cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro all tossed in a zingy lime and tamari dressing. The dressing itself is a standout: bright citrus, a hit of ginger and garlic, a touch of honey for balance, and a whisper of red pepper flakes if you want a little heat. Everything gets a ten-minute rest after tossing so the cabbage softens just enough to soak up all that flavor without losing its satisfying crunch. Dry-roasted sunflower seeds go on last, giving every bite a nutty, toasty finish that makes this feel like a complete dish rather than a simple side. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about unexpected additions sneaking into your bowl. It works beautifully as a light lunch, a cookout side, or a meal-prep staple that actually holds up well in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!