Oats Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a warm-weather bowl — shredded green and red cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro all tossed in a zippy lime-ginger dressing. The tamari-based vinaigrette brings a savory depth that plays beautifully against the brightness of fresh lime juice and the gentle heat of red pepper flakes. Every single ingredient here is naturally free of oats, so there's no need to scrutinize labels or worry about hidden grain additions that sometimes sneak into packaged dressings or seasoning blends. A short rest after tossing lets the cabbage soften just enough to soak up all that garlicky, citrusy goodness without losing its satisfying crunch. Dry-roasted sunflower seeds finish the whole thing off with a nutty bite that makes each forkful feel complete. It comes together in one large bowl with minimal prep, making it an easy go-to for lunches, potlucks, or a quick weeknight side.
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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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