Pork Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is exactly the kind of dish that makes you feel good from the first bite to the last. Two kinds of shredded cabbage form the base, layered with protein-packed edamame, julienned carrots, fresh cilantro, and scallion greens for a bowl that's as colorful as it is satisfying. The dressing is where things really come alive — a bright, tangy blend of fresh lime juice, tamari, honey, grated ginger, and garlic that emulsifies into something genuinely craveable. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage time to soften just enough and soak up all that bold, zesty flavor. A final scatter of dry-roasted sunflower seeds adds the perfect nutty crunch to finish it off. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works equally well as a light lunch on its own or as a standout side alongside grilled fish or tofu.
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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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