Pistachio Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you make once and immediately want to put on repeat. Two types of shredded cabbage form the base, layered with tender edamame, julienned carrots, fresh cilantro, and scallion greens for a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — lime juice, tamari, honey, grated ginger, and garlic come together into something bright, savory, and just a little punchy. A short ten-minute rest after tossing lets the cabbage soften slightly and soak up every bit of that dressing, so the flavors really meld. Dry-roasted sunflower seeds go on at the end for a satisfying crunch that holds up without any tree nut concerns. For anyone navigating nut-free eating, this is the kind of salad that proves you're not missing a thing — the sunflower seeds bring all the texture and toasty depth you could want. It works beautifully as a light lunch, a side dish, or even a meal prep staple that gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!