Mushroom Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. 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 things really come alive: lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little bright with heat if you add the red pepper flakes. A short rest after tossing lets the cabbage soften just enough to soak up all that flavor without losing its satisfying crunch. Dry-roasted sunflower seeds scattered over the top add a nutty finish and a little extra texture in every bite. Since every ingredient here is straightforwardly plant-based and whole, there's no need to scan labels or second-guess what's hiding in a store-bought dressing — you're in complete control of what goes into the bowl. It works beautifully as a light lunch, a crowd-pleasing side, or a meal-prep staple that actually holds up well after a day in the fridge.
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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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