Nutmeg Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that earns a permanent spot in your weekly rotation. Two types of shredded cabbage form the base, layered with tender edamame, julienned carrots, fresh cilantro, and sliced scallions for a bowl that's as colorful as it is satisfying. The dressing is where things really come alive — bright lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little sweet all at once. Every single ingredient here is naturally free of the warm spice that sneaks into so many dressings and slaws without warning, so you can dig in without second-guessing a thing. Letting the salad rest for ten minutes before serving is a small but important step — the cabbage softens just enough to soak up all that punchy dressing without losing its satisfying bite. A final scatter of dry-roasted sunflower seeds adds a nutty crunch that ties the whole bowl together. It works beautifully as a light lunch, a cookout side, or a meal-prep staple that holds up well 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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