Eggless Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Two types of shredded cabbage form the base, layered with protein-packed edamame, julienned carrots, fresh cilantro, and scallion greens for a bowl that's colorful, satisfying, and genuinely filling. The dressing is where things get exciting — a bright, tangy blend of fresh lime juice, tamari, honey, grated ginger, and garlic that comes together in minutes and coats every shred of cabbage beautifully. Letting the salad rest for ten minutes before serving is the small but important step that takes it from good to great, softening the cabbage just enough while the flavors meld together. A final scatter of dry-roasted sunflower seeds adds a nutty crunch that ties the whole thing together. Every single ingredient here is naturally free of eggs, so there's no need to swap anything out or second-guess store-bought dressings with hidden additives — just straightforward, wholesome cooking. It works equally well as a light lunch, a side dish at a cookout, or a meal-prep staple that holds up well in the fridge.
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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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