Gluten Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for a bowl that's as colorful as it is satisfying. The dressing is where everything comes together: lime juice, olive oil, tamari, honey, ginger, and garlic whisk into a bright, tangy emulsion with just enough heat from the optional red pepper flakes. Tamari is the key swap here — it delivers that savory, umami-rich depth you'd expect from soy sauce without any wheat, making it a reliable choice for anyone navigating gluten concerns. Letting the salad rest for ten minutes before serving is a small but important step, giving the cabbage time to soften slightly and soak up every bit of that dressing. A final scatter of dry-roasted sunflower seeds adds a nutty crunch that ties the whole thing together. It's the kind of no-fuss, big-flavor salad that works as a weeknight side or a meal prep staple you'll actually look forward to eating.
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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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