Pregnancy Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of bowl that makes eating well feel genuinely exciting rather than like a chore. Two types of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and fresh cilantro for a combination that's as colorful as it is satisfying. Edamame brings a solid hit of plant-based protein and folate — both genuinely valuable during pregnancy — while the sunflower seeds add healthy fats and a welcome crunch in every bite. The dressing comes together in minutes: fresh lime juice, extra-virgin olive oil, tamari, honey, grated ginger, and garlic whisk into something bright and deeply savory that coats every shred of cabbage beautifully. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, softening the cabbage just enough so the flavors meld together. Everything here is straightforward, whole-food, and free from anything that raises concern, so you can dig in with total confidence.
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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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