Seed Oil Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of thing you'll want to make on repeat — layers of shredded green and red cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro all tossed in a punchy lime-ginger dressing. The flavor is bright, a little savory from the tamari, and just enough heat from the red pepper flakes to keep things interesting. What makes this one genuinely easy to trust is the dressing: it's built entirely on extra-virgin olive oil rather than the refined vegetable or canola oils that sneak into so many store-bought or restaurant versions. Avoiding industrially processed seed oils doesn't mean sacrificing richness here — the olive oil emulsifies beautifully with fresh lime juice, honey, and grated garlic into something that tastes like it came from a really good café. A ten-minute rest before serving lets the cabbage soften just enough to soak up all that dressing without losing its satisfying crunch. Dry-roasted sunflower seeds go on last for a toasty, nutty finish that pulls the whole bowl together. It's the kind of salad that actually holds up well, making it perfect for meal prep or a crowd-pleasing side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!