High Fructose Corn Syrup Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat — layers of 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 it really shines: fresh lime juice, extra-virgin olive oil, tamari, honey, and grated ginger whisk into something bright, tangy, and just a little spicy if you add the red pepper flakes. Every ingredient here is straightforward and whole, which means you're not navigating a minefield of processed condiments or sweeteners that sneak high fructose corn syrup into otherwise healthy dishes. Honey does the sweetening naturally, and tamari keeps the savory depth clean and simple. Letting the salad rest for ten minutes before serving is a small but important step — the cabbage softens just enough to soak up all that zesty dressing without losing its satisfying bite. The dry-roasted sunflower seeds scattered on top add a nutty crunch that makes every forkful feel complete. It works equally well as a light lunch, a meal-prep staple, or a crowd-pleasing side at your next gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!