Gut Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is exactly the kind of bowl that makes eating well feel genuinely exciting rather than like a chore. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and fresh cilantro — a lineup that's as colorful as it is nourishing. The dressing brings everything together with bright lime juice, tamari, honey, fresh ginger, and garlic, creating a tangy, savory finish that soaks into the cabbage during a short resting period. That 10-minute sit is a small but smart step — it softens the cabbage just enough to make every bite tender without losing the satisfying crunch. Edamame adds a solid hit of plant-based protein, while the dry-roasted sunflower seeds scattered on top bring a toasty, nutty texture that keeps things interesting. The whole thing is built from whole, minimally processed ingredients, which is exactly what makes it such a natural fit for anyone focused on keeping their digestion happy. It comes together in one bowl with no cooking required, making it an easy go-to for a light lunch or a crowd-pleasing side.
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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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