MSG Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes you want to eat more vegetables — and actually means it. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for a bowl that's as colorful as it is satisfying. 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 without relying on any flavor enhancers or additives. Tamari steps in as a clean, naturally brewed soy sauce alternative that keeps the umami going without the synthetic shortcuts often found in conventional soy sauces or bottled dressings. Letting the salad rest for ten minutes before serving is a small step that makes a big difference — the cabbage softens just enough to soak up all that citrusy, gingery dressing. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that ties the whole thing together. It's the kind of recipe you'll find yourself making on repeat, especially when you want something fresh and flavorful that you can feel genuinely good about.
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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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