Mediterranean Diet Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes eating well feel genuinely exciting rather than like a compromise. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallions, and a generous handful of fresh cilantro — it's colorful, textural, and satisfying in every bite. The dressing is where things really come alive: fresh lime juice, extra-virgin olive oil, tamari, honey, grated ginger, and garlic whisk together into something bright and deeply savory all at once. Olive oil as the fat base and an abundance of fresh vegetables and legumes make this a natural fit for a plant-forward, Mediterranean-style way of eating. Edamame pulls double duty here, adding both plant protein and a buttery richness that keeps the salad filling without weighing it down. Letting everything rest for ten minutes before serving is a small but important step — the cabbage softens just enough to soak up all that punchy dressing. Finished with a scatter of dry-roasted sunflower seeds for crunch, this is the kind of salad you'll find yourself making on repeat.
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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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