Macadamia Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat all summer long. Two types of shredded cabbage form the base, layered with tender edamame, julienned carrots, fresh cilantro, and scallion greens for a bowl that's as colorful as it is satisfying. The dressing is where the magic really happens — a bright, tangy blend of fresh lime juice, tamari, honey, grated ginger, and garlic that comes together in minutes and coats every shred of cabbage beautifully. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften just slightly and soak up all that bold, citrusy flavor. Dry-roasted sunflower seeds get scattered over the top at the end, adding a satisfying crunch without any of the cross-contamination concerns that can come with tree nuts found in similar Asian-inspired salads. Every ingredient here is straightforward and easy to source, so you can focus on the cooking rather than scrutinizing labels. It works equally well as a light lunch on its own or as a punchy side alongside grilled proteins.
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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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