Dairy Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a warm-weather bowl — bright, zesty, and packed with texture from two kinds of cabbage, julienned carrots, and protein-rich edamame. The dressing is where the magic happens: fresh lime juice, tamari, grated ginger, and garlic come together into something tangy and deeply savory without a drop of dairy in sight. Because the whole recipe is built on whole vegetables, legumes, and a punchy olive oil vinaigrette, there's nothing to swap or substitute — it's naturally free of dairy from the ground up. Letting the salad rest for ten minutes before serving is a small but important step that softens the cabbage just enough and lets every shred soak up that bold dressing. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that makes this feel like a complete, restaurant-worthy dish. It works beautifully as a standalone lunch or as a side that holds up well without wilting, so it's a great option for meal prep or bringing to a gathering.
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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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