Pecan 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 protein-packed 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: bright lime juice, tamari, honey, fresh ginger, and garlic whisk together into something tangy, savory, and just a little bit addictive. A short ten-minute rest lets the cabbage soften slightly and soak up every bit of that dressing before dry-roasted sunflower seeds go on top for the perfect finishing crunch. Tree nut concerns are completely off the table here — every ingredient is straightforward and easy to verify, with no hidden surprises lurking in the pantry. It works beautifully as a light lunch on its own or as a bold, refreshing side alongside grilled proteins. Make it once and it'll earn a permanent spot in your weeknight rotation.
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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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