Lactose Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a warm-weather bowl — bright, zesty, and packed with texture from two kinds of cabbage, tender edamame, and julienned carrots. The dressing is where the magic happens: fresh lime juice, tamari, grated ginger, and garlic come together into something tangy and deeply savory that coats every shred of cabbage beautifully. Best of all, every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required. That ten-minute rest after tossing is worth it — the cabbage softens just enough to soak up all that citrusy, umami-forward dressing without going limp. Dry-roasted sunflower seeds scattered over the top add a satisfying crunch that takes the whole thing over the edge. It's the kind of salad that works as a light lunch, a cookout side, or a meal-prep staple that actually 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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