Lupin 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 edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for a dish that's as colorful as it is satisfying. The dressing is where things really come alive: fresh lime juice, tamari, honey, grated ginger, and garlic whisk together into something bright, tangy, and just a little bit bold. Lupin flour and lupin-based ingredients have been quietly showing up in more packaged foods and restaurant dishes, which can make salads with store-bought dressings or pre-seasoned toppings a bit of a minefield — here, every component is straightforward and easy to verify. Letting the dressed salad rest for ten minutes before adding the sunflower seeds is a small step that makes a big difference, giving the cabbage time to soften and soak up all that citrusy goodness. The dry-roasted sunflower seeds scattered on top add a satisfying crunch that ties the whole thing together. It works beautifully as a light lunch, a side dish, or even a base for grilled protein.
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!