This vibrant, crunchy salad is the kind of bowl that disappears fast — layers of shredded green and red cabbage, tender edamame, julienned carrots, and fresh cilantro all tossed in a zingy lime-ginger dressing that hits every note at once. The tamari-based dressing is the real star here, delivering that savory depth you want without any grain-based ingredients that could be a concern for those avoiding rye. It's a smart swap that keeps all the umami flavor intact while staying completely clean for sensitive eaters. A short rest after tossing lets the cabbage soften just enough to soak up the dressing, which means every bite is punchy and well-seasoned rather than raw and sharp. Dry-roasted sunflower seeds scattered on top add a satisfying crunch that makes this feel like a complete dish rather than a simple side. Whether you're serving it alongside grilled protein or eating it straight from the bowl, this salad is bright, bold, and genuinely hard to stop eating.
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In a large mixing bowl, combine the shredded green cabbage, red cabbage, edamame, carrots, scallion greens, and cilantro.
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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