Cinnamon Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is packed with color and bold flavor — shredded green and red cabbage, tender edamame, julienned carrots, and a generous handful of fresh cilantro all come together in one satisfying bowl. The dressing is where the magic happens: bright lime juice, tamari, honey, grated ginger, and garlic whisk into a smooth, tangy vinaigrette that coats every shred of cabbage beautifully. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, softening the cabbage just enough while the flavors meld together. A final scatter of dry-roasted sunflower seeds adds a nutty crunch that takes the whole thing over the top. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely easy win — every ingredient is straightforward, and there's nothing hidden in the dressing that could sneak in a problem spice. It works equally well as a light lunch on its own or as a punchy side alongside grilled proteins or grain bowls. Fresh, fast, and completely crave-worthy.
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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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