Emulsifier Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes you want to eat your vegetables — layers of shredded green and red cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro all come together in one seriously satisfying bowl. The dressing is where the magic happens: fresh lime juice, extra-virgin olive oil, tamari, honey, ginger, and garlic whisked into a bright, zippy vinaigrette with zero emulsifiers in sight. Store-bought dressings are one of the sneakiest sources of additives like lecithin or polysorbate, so making your own from scratch here is both the smarter and tastier move. Letting the salad rest for ten minutes before serving is a small step that pays off big — the cabbage softens just enough to soak up all that citrusy, gingery flavor without losing its satisfying crunch. A final scatter of dry-roasted sunflower seeds adds a nutty, toasty finish that makes every bite feel complete. It's fresh, bold, and genuinely easy to pull together with ingredients you can feel good about.
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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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