Hazelnut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of bowl that makes you want to eat your vegetables — and then go back for seconds. Two types of shredded cabbage form the base, layered with tender edamame, julienned carrots, fresh cilantro, and scallion greens for a combination that's colorful, satisfying, and genuinely exciting. The dressing is where things really come alive: lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little bit bright. A short rest after tossing lets the cabbage soften slightly and soak up every bit of that dressing, so the flavors meld beautifully before you even sit down to eat. Dry-roasted sunflower seeds go on at the end for a satisfying crunch that keeps every bite interesting. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. It's a refreshing, no-fuss salad that works as a light lunch, a crowd-pleasing side, or a make-ahead dish that only gets better as it sits.
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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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