Rice Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want on a warm day — bright, zesty, and packed with texture from two kinds of shredded cabbage, julienned carrots, and protein-rich edamame. The dressing is where the magic really happens: fresh lime juice, tamari, honey, grated ginger, and garlic come together into something tangy and deeply savory that coats every single strand of cabbage. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the cabbage just enough time to soften and soak up all that flavor. Sunflower seeds go on last so they stay perfectly crisp and add a satisfying nutty crunch to every bite. For anyone navigating a grain-free table, this is the kind of dish that never feels like a compromise — it's genuinely exciting to eat. Fresh cilantro and scallion greens keep things herbaceous and light, making this a salad that works as a standalone lunch or a bold side alongside almost anything off the grill.
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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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