Red Meat Allergy Friendly Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is exactly the kind of dish that makes you forget you're eating something genuinely good for you. Two kinds of shredded cabbage form the base, layered with edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro — it's colorful, satisfying, and packed with plant-based protein. The dressing is where things really come alive: fresh lime juice, tamari, grated ginger, garlic, and a touch of honey whisk together 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, giving the cabbage time to soften just enough and soak up all that flavor. Dry-roasted sunflower seeds go on last for a nutty crunch that ties the whole bowl together. Every ingredient here is naturally free of red meat, so there's no substituting or second-guessing — just straightforward, wholesome cooking that happens to fit the bill perfectly. It works as a light lunch on its own or as a bold, crowd-pleasing side at any table.
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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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