Paraben Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of bowl that makes you want to eat your vegetables — and then go back for seconds. Two types of shredded cabbage form the hearty base, layered with protein-packed edamame, julienned carrots, fresh cilantro, and scallion greens for a combination 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, tangy, and just a little punchy. Letting the salad rest for ten minutes before serving is a small but important step — it gives the cabbage time to soften slightly and soak up all that flavor. A final scatter of dry-roasted sunflower seeds adds the perfect nutty crunch to finish it off. Every ingredient here is whole, recognizable, and free from the synthetic preservatives and additives that make so many store-bought dressings and packaged salads a concern for people keeping their routine clean. This one is genuinely easy to pull together and tastes like something you'd order at a restaurant — except you made it yourself.
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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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