Sesame Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is packed with color and bold flavor — shredded green and red cabbage, tender edamame, sweet carrots, and a shower of fresh cilantro all come together in one satisfying bowl. The dressing is where the magic happens: bright lime juice, olive oil, tamari, honey, grated ginger, and garlic create a punchy, well-rounded vinaigrette that clings to every shred of cabbage. Many Asian-inspired salad dressings lean heavily on sesame oil or tahini, but this one skips both entirely without sacrificing any depth or complexity. Dry-roasted sunflower seeds step in to deliver that satisfying crunch and nutty finish you'd normally expect from sesame. Letting the dressed salad rest for ten minutes is a small but important step — the cabbage softens just enough to soak up all that gingery, citrusy goodness. It's the kind of dish that works as a light lunch, a crowd-pleasing side, or a meal-prep staple that actually gets better as it sits.
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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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