Pescatarian 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 base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for color and brightness. The dressing is where things really come alive: fresh lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little sweet all at once. A short 10-minute rest after tossing lets the cabbage soften slightly and soak up every bit of that dressing, so the flavors meld beautifully before the sunflower seeds go on top for a satisfying crunch. It's entirely plant-forward, which makes it a natural fit for anyone skipping meat without missing a thing — the edamame brings enough protein to make this feel like a real meal rather than a side dish. Whether you're serving it alongside grilled fish or eating it straight from the bowl, it holds up well and tastes even better as it sits.
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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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