Chicken Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is built entirely on plants, making it a naturally satisfying option for anyone keeping meat off the plate. Two kinds of shredded cabbage form the hearty base, while shelled edamame brings a satisfying protein punch that keeps things filling without relying on any poultry. Julienned carrots, fresh cilantro, and sliced scallion greens add color and brightness, and the dry-roasted sunflower seeds on top deliver a nutty crunch in every bite. The dressing is where things really come alive — fresh lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little spicy if you go for the red pepper flakes. Letting the salad rest for ten minutes before serving is a small but important step that softens the cabbage just enough to soak up all that flavor. It's the kind of dish that tastes like it took way more effort than it actually did, and it holds up well if you want to make it ahead for lunches or a crowd.
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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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