Coconut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat — it's bright, satisfying, and packed with texture from two kinds of cabbage, tender edamame, and julienned carrots. The dressing is where the magic happens: fresh lime juice, tamari, honey, grated ginger, and garlic come together into something tangy, savory, and just a little spicy if you go for the red pepper flakes. Everything is completely free of coconut in any form — no coconut aminos, no coconut oil, no hidden coconut sugar — so you can dress and toss with total confidence. A short 10-minute rest after dressing lets the cabbage soften 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 each bite feel complete. It works beautifully as a light lunch, a meal-prep staple, or a bold side dish that holds up well even after sitting for a while.
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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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